Lemon Smoothie Glass (Printable Version)

Smooth lemon cheesecake smoothie packed with coconut, mango, pecans, and chickpeas. Tastes bright, rich, and super refreshing.

# What You'll Need:

01 - 1 to 2 medjool dates, without pits

02 - 0.25 teaspoon ground turmeric

03 - 1 tablespoon maple syrup, add only if you want

04 - 25 g pecans, roughly chopped

05 - 0.125 teaspoon sea salt, super fine

06 - 1 medium lemon, you'll need both the zest and fruit inside

07 - 0.5 teaspoon apple cider vinegar

08 - 240 ml light canned coconut milk

09 - 150 g frozen mango chunks

10 - 50 g chickpeas, drained and rinsed, from a can or cooked

01 - Try it now. Want it sweeter? Mix in some maple syrup and blend for a few seconds. Pour everything into a glass and sip right away.

02 - Whizz it up until you can't spot any lumps. If it's too thick, splash in some more coconut milk or a bit of water till it's just right.

03 - Throw the coconut milk, mango, turmeric, salt, coconut vinegar, dates, chickpeas, pecans, and lemon all into your blender.

04 - Cut the peel and white bit off your lemon. Save the actual fruit, drop it in the blender, and ditch the pith and skin.

05 - Grab your lemon and grate the outer bright yellow layer right into your blender.

01 - If you chill the coconut milk and mango ahead, your smoothie will be way creamier.