Chocolate for breakfast, it’s my new motto. Hudson is on board for sure. No, we aren’t gobbling down chocolate bars but we are savoring these Salted Decadence Chocolate Almond Butter Smoothies. Packed with nourishing (and delicious) ingredients like almond butter, hemp seeds and sorghum (though you can use quinoa or oats), a whole grain, this smoothie is super satisfying.
What is Sorghum anyway?
Sorghum can sound a little intimidating if you’ve never heard or seen it before. In reality, it’s super easy to cook with and is definitely making a splash in more and more recipes dues to its versatility.
It reminds me of unpopped corn kernels when dry, and a little bit like couscous when it’s cooked. It’s naturally gluten-free and can be used whole or ground into a flour.
One of my favorite things about sorghum is how nourishing it is. It’s loaded with protein and fiber to help keep me full, as well as a ton of micronutrients such as magnesium and iron.
How To Use It:
As you can tell from this recipe, I love adding sorghum to smoothies. It adds texture and nuttiness that I love. You can also add it to salads, stews, use it in a breakfast porridge, and bake with it when ground into a flour.
I even have a simple Sorghum and Lemon Tahini Dressing dish that is nutty, hearty, and delicious if you are curious about other ways to use this whole grain.
You can make this recipes using ingredients you likely have in your house and feel free to experiment by swapping some of the nuts and seeds for their tasty counterparts.
- 1 frozen, ripe Banana
- 1/2 cup cooked sorghum
- 1.5 tbsp unsweetened cocoa powder
- 1 teaspoon honey
- 2 tbsp hemp seeds
- 1 tbsp almond butter
- 2/3 cup unsweetened vanilla almond milk
- 1/8 tsp salt
- 1/2 cup ice (optional)
- Purée in a blender and serve