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Chocolate Black Bean & Broccoli Basil Smoothie
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Chocolate Black Bean & Broccoli Basil Smoothie
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This is a double smoothie. You make each part separately and then add them side by side into a glass. It is an incredible presentation and an even better surprise when sipped either separately or mixed together (when it becomes yet a third, distinctly different flavor).

Prep time
0:20
Yield
2 servings
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Chocolate Black Bean & Broccoli Basil Smoothie
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:20
Yield :
2 servings

INGREDIENTS

Chocolate Black Bean (first half)

  • 1 can (15 oz) black beans
  • 3/4 cup cocoa powder
  • Pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • 4 ice cubes
  • 1/2 cup half and half
  • 1 teaspoon instant coffee

Broccoli Basil Smoothie (second half)

  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3 tablespoons finely chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 1 1/2 cups half and half
  • 1 1/2 cups broccoli (steamed, cooled, then chopped finely)
  • 1 teaspoon vanilla

DIRECTIONS

  1. For black bean smoothie: Drain and rinse beans in a colander. To blender, add half and half first, then rest of ingredients. Blend until smooth. Transfer to a measuring cup and place in refrigerator for 15-20 minutes. This step is crucial because it allows smoothie time to set up.
  2. For broccoli basil smoothie: To blender add half and half first, then rest of ingredients. Blend until smooth. Transfer to a measuring cup and place in refrigerator for 15-20 minutes. This step is crucial because it allows smoothie time to set up.
  3. To combine two different smoothies: After refrigeration time, get your smoothie glass ready. At same time, pour two different smoothies into glass simultaneously; one on right and other on left, so that they each pour into their own side and don't mix. Enjoy!

This Chocolate Black Bean & Broccoli Basil Smoothie recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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