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Drink recipe · from the recipe book

Chocolate Raspberry Almond Ricotta Smoothie

A thick, mousse-like chocolate smoothie with tart raspberries, toasty almond and a creamy ricotta richness.

Chocolate Raspberry Almond Ricotta Smoothie

Ingredients

  • 1¼ cups280 gWatercold
  • ⅔ cup160 gPart-skim ricotta
  • 1¼ cups150 gRaspberriesfrozen
  • ⅔ cup100 gFrozen strawberries, unsweetened
  • 2½ tbsp whole24 gAlmonds
  • 2½ tbsp14 gUnsweetened cocoa powder
  • 1 tbsp20 gHoney
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Put the almonds and half of the cold water in the blender and blend on high for about 1 minute until the almonds are finely ground and the mixture looks milky.
  2. Add the ricotta, the unsweetened cocoa powder, the honey, the vanilla and the salt, then blend for 20 seconds until smooth with no dry pockets of cocoa powder.
  3. Add the frozen raspberries, the frozen strawberries and the remaining half of the cold water, then blend on high for 45 to 60 seconds until thick and creamy.
  4. Pour into two glasses, over ice if you like, and serve cold right away.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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