Chocolate Caramel Delight Smoothie
When Girl Scout Cookie season rolls around (it counts as a season, right?), it can take every ounce of self-control to an entire box in one sitting.
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.
To make this decadent smoothie, we blended rich Chocolate Shakeology with caramel extract and toasted coconut flakes.
Pro tip: If you can’t find caramel extract in your grocery store, look for it online or sub it butter rum extract.
It’s an extra step, but toasting the coconut brings out its buttery flavor and adds a nuttiness that makes this shake taste so much like a cookie.
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.
Don’t have Shakeology yet? Get all of the Shakeology flavors here!
Chocolate Caramel Delight Smoothie
Ingredients
- 1 cup unsweetened almond milk
- 1 cup ice
- 1 scoop Chocolate Shakeology
- 1 tsp. pure caramel extract
- 2 Tbsp. shredded unsweetened coconut toasted
Instructions
-
Place almond milk, ice, Shakeology, extract, and coconut in blender; cover.
-
Blend until smooth.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Love this recipe? You can get more delicious recipes like this, meal preps, and more with the 2B Mindset and Portion Fix nutrition programs on Beachbody On Demand.
Container Equivalents
1 Red
1 Orange
1 tsp.
2B Mindset Plate It!
Add an FFC to make a great breakfast.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Recipe and photos by Kirsten Morningstar