Honey-Ginger Cacao Smoothie

This smoothie is perfect for breakfast, a post-workout treat, or anytime you need a delicious and nutritious pick-me-up.

Yields 1 portion (easily doubled or tripled in one blender)

The flavorful soul of chocolate lies within the roasted cacao nibs. These deep roasted, fermented beans are exceptionally rich with antioxidants. Since this smoothie is not made with frozen ingredients, you can make large batches and have them chilled and ready for a protein-rich, delicious treat.

Its rich flavor and energizing ingredients make it a go-to favorite for chocolate lovers and health enthusiasts alike. Cheers to your new favorite blend!


  • 2 oz. / ¼ cup pasteurized liquid eggs
  • 6 oz. / ¾ cup Greek-style non-fat yogurt
  • 1 tsp. minced or grated fresh ginger
  • 1 oz. / 2 tbsp. melted chocolate, sauce or syrup (plus extra for garnish)
  • 1 tbsp. honey
  • 1 tbsp. crushed cacao nibs
  • whipped cream, chopped chocolate for garnish, optional


  1. Combine everything in blender. Blend on high until very smooth, about 30 seconds; otherwise cacao nibs are too crunchy.
  2. Serve in a glass OR pour into bottles and refrigerate for up to 24 hours.

Garnish Ideas:

  • Dip glass rim in chocolate sauce or syrup.
  • Roll in chocolate cookie crumbs or crushed cacao nibs.

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