Chocolate Orange Smoothie

Cooking time
Serves2 people
Chocolate Orange Smoothie

You can’t go wrong with chocolate and orange, so we thought we’d make a smoothie using zingy oranges with dairy free chocolate mylk, a handful of cashews and a couple of sweet carrots – and wholeheartedly suggest you do it too.

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  • 2 oranges
  • 2 carrots
  • 35g cashews
  • 330ml chocolate mylk
  • A few ice cubes

TIP - A nice long soak: If you have time, soak the cashews overnight in a bowl of cold water, then drain them and add them to your smoothie following the recipe. Soaking them makes them easier to blend and may make them easier to digest.

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1. Slice the skin and white pith from the oranges, then use a small fruit knife to slice the segments out of the thin, papery membranes and add the orange flesh to your blender. Squeeze the membranes over the blender to wring out any remaining juice. Peel the carrots and roughly chop them. Add the blender. Tip in the cashews.
2. Pour the chocolate mylk into the blender and add a handful of ice cubes. Blend till smooth, pour into glasses and serve.
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I was a bit unsure about this recipe before I tried it, I mean CARROTS? with chocolate?? So I initially made it with half quantities so as not to waste too much of anything! I really love the chocolate mylk, so wanted to make sure there was enough left to swig on its own! I have to say you do need a pretty heavy duty blender to whizz up carrots and cashew nuts without being left with lots of porridgey bits. Mine is pretty average, so with the carroty smoothies I do get the odd chunk flying around to crunch on. I had to whizz it all up on Max for a good 20 seconds. My smoothie was a bit thicker than it should have been at first, as I was being stingy with the delicious choccy mylk. So the result was pretty much like creamy nutty chocolate porridge. I surprisingly couldn't taste the orange or the carrot, it just gave the mylk a lot more oomph, more body and nuttiness. I ended up thinning it down with hazelnut cacao drink and a bit of non choccy Rebel Mylk, which gave me a rather tasty