Lemon Cheesecake Smoothie Glass (Print Version)

# Ingredients:

→ Smoothie Base

01 - 1 tablespoon maple syrup if you want it a bit sweeter
02 - 0.5 teaspoon apple cider vinegar
03 - 0.125 teaspoon fine sea salt
04 - 0.25 teaspoon ground turmeric
05 - 150 g frozen mango chunks
06 - 25 g roughly chopped pecans
07 - 1 to 2 medjool dates without pits
08 - 50 g cooked or canned chickpeas, rinsed and drained
09 - 240 ml light coconut milk in a can
10 - 1 medium lemon, both zest and inner flesh

# Instructions:

01 - Give your smoothie a taste. If you like it sweeter, toss in a bit of maple syrup and blend again briefly. Pour and sip right away.
02 - Run everything together on high until there’s not a chunk in sight. If it looks too thick, just splash in more coconut milk or some water.
03 - Drop in the coconut milk, chickpeas, medjool dates, pecans, mango, turmeric, salt, and apple cider vinegar. The lemon parts go in with them.
04 - Peel away the lemon’s skin and the white bits you see. All you'll want is the fruit inside. Pop that in your blender and toss the rest.
05 - Grab your zester and scratch off the lemon’s zest. Add it straight into your blender.

# Notes:

01 - Want things extra creamy? Make sure your mango and coconut milk are really cold before you start.

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