We need to talk about this.
This smoothie has been rescuing me lately.
Earlier this week I caught my first sinus infection in nearly two years and panicked — how could I care for a baby while feeling awful and being limited in what I can take? I got desperate and started juicing and blending as much as I could. Apple cider vinegar is my usual go-to, and with that daily ritual I began tossing clementines into the blender along with an extra blood orange.
It tastes like a classic orange julius. Seriously, you have to try it.
If you remember the old Orange Julius drinks, you know that sweet, frothy orange flavor. Growing up, Friday shopping trips meant we’d stop for pizza and almost always make at least one detour to Orange Julius or Baskin-Robbins for a cone. Those little rituals stuck with me, and this smoothie brings back that exact nostalgia.
After making the first clementine smoothie, I decided it needed a chocolate coating — like those chocolate-covered oranges you find around the holidays. Sometimes that combo is perfect and I based this idea on one of my favorite snacks: chocolate-dipped clementines.
The chocolate here is a coconut-milk ganache. Use a good-quality pure dark chocolate and the whole smoothie can be vegan.
I could dive headfirst into that chocolate. It’s decadent and bold — and the recipe makes more ganache than you’ll need for two glasses, so store the extra in the fridge for a spoonful after lunch. You can halve the ganache ingredients if you prefer less, but I like having leftovers.
This drink is a vitamin-C-packed slush to help fight off whatever germs are coming around. Because clementines are so juicy, the result is more like a blended juice than a thick smoothie — which makes it easy to sip quickly. Add the ganache for a treat (and some antioxidants). I’ve also tried adding a teaspoon of spirulina for a boost, but it turns the drink an unappetizing green, so I left it out for photos and sharing.
Yes — this is the direction to go.
Chocolate Covered Clementine Smoothie
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Ingredients
- 1 (14-ounce) can full fat coconut milk
- 4 ounces high-quality dark chocolate, finely chopped
- 6 clementines, peeled
- 1 blood orange, peeled
- 1 banana, frozen
- 1 teaspoon vanilla extract
- 5 to 6 ice cubes
Instructions
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Stir or shake the can of coconut milk so the cream and water are combined. Place the chopped chocolate in a bowl. Remove 4 tablespoons of the coconut milk from the can and set the can aside. Heat the 4 tablespoons of coconut milk until hot, then pour it over the chocolate. Let it sit for a minute, then stir until the chocolate melts. Let the ganache sit 5 to 10 minutes to thicken. This makes extra ganache, so you can halve the quantities if you prefer less.
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Spoon the ganache inside the top half (or bottom, or both) of two glasses.
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In a blender, combine the remaining coconut milk, clementines, blood orange, frozen banana, vanilla extract, and ice. Blend until completely smooth. Pour into the chocolate-lined glasses and enjoy.
Did you make this recipe?
I appreciate you so much!
P.S. You might also enjoy the coconut version of this treat.