Healthy Smoothy for Chocolate Lovers


If your daydreams involve chocolate-covered chocolate, topped with chocolate frosting and chocolate sprinkles, then you might be a chocoholic. Don’t worry, there’s help… and, we promise, it’s not a salad.

These dessert-like smoothies are a chocolate lover’s dream come true. They’ll let you indulge in your favorite food group (chocolate is a food group, isn’t it?) every single day. Chocolate Shakeology gives them rich chocolate flavor, and clever combinations of ingredients make them taste like marshmallow s’mores, your favorite Girl Scout cookie, or a chocolate-smothered banana split. Go ahead and give in to temptation.

Chocolate Caramel Delight Smoothie


When Girl Scout Cookie season rolls around, we know it can take every ounce of self-control — and then some — to avoid devouring the sugary treats by the box-full. That’s why we created this craveable Chocolate Caramel Delight Smoothie recipe. It tastes like one of your favorite Girl Scout cookies, but it’s so healthy that you can enjoy it any time without sabotaging your diet.  Whip up one of these whenever your sweet tooth strikes, and in no time, you’ll have earned your willpower badge.

What you’ll need:

1 cup unsweetened almond milk
1 scoop Chocolate Shakeology
1 tsp. pure caramel extract
2 Tbsp. shredded unsweetened coconut, toasted
1 cup ice
1. Place almond milk, Shakeology, extract, coconut, and ice in blender; cover. Blend until smooth.

Find out how to make the recipe.


To make this decadent smoothie, we blended rich Chocolate Shakeology with caramel extract and toasted coconut flakes. If you can’t find caramel extract in your local grocery store, look for it online or substitute it with butter rum extract.

Toasting the coconut brings out its buttery flavor and adds a nuttiness that makes this shake taste so much like a cookie. It’s worth the added step! To toast coconut flakes, heat a small pan over medium heat. Add coconut and stir constantly for 1–2 minutes until the edges of the coconut turn golden brown. Remove the pan immediately and let cool. If you have extra, store it in an airtight container at room temperature for up to a month.



Recipe and photos by Kirsten Morningstar

No comments yet.

Leave a Reply