A chocolate jicama smoothie made high in protein and fiber and rich and creamy thanks to chocolate and cashew cream, the perfect filling smoothie to power you through the day, and as creamy as a decadent milkshake.
This delicious chocolate jicama smoothie recipe boosts protein and fiber and features the root vegetable in an unusual way. I often add veggies to my smoothies, as in my chocolate peanut butter smoothie and my chocolate beet smoothie.
This one, jicama, is an unusual vegetable though. It's flavor is a blend of sweet and nutty, and is often associated with the flavors of an apple or pear and the texture of a potato. It makes the perfect veggie for a smoothie because it is low in sugar, fat and carbs, and yet high in fiber.
Why You'll Want A Jicama Smoothie
Jicama, pronounced "hee-kay-ma", is a native root veggie native to Mexico. The taste of this potato-like veggie is crunchy and clean, kind of like a dry-ish apple.
Jicama is high in fiber, vitamin C, magnesium and manganese and good to your gut bacteria and supports bone health. And it is low in carbohydrates, and doesn't boost blood sugar. It's even a prebiotic. Read more about the nutrition of Jicama here.
It is often touted as a potato replacement, but is actually much healthier, with more vitamins and minerals and fewer carbohydrates.
jicama - Find this root in the produce area. Peel, dice and boil until soft for this smoothie.
cashews - Buy unsalted and unroasted, and soak overnight or soak in just-boiled water for ten minutes to remove phytates which can mess with digestion.
dairy-free milk - The creamier the milk, the creamier the smoothie. I use cashew or oat milk, both of which have a higher healthy fat content.
cocoa powder - The higher the quality, the more delicious your smoothie. I use Valhrona or Ghiradelli.
maple syrup - Just a little to sweeten up your smoothie. Or use an unpeeled but cored pear.
Step 1: Wash the jicama root, peel, slice and dice. Boil in lightly salted water until tender, about 20 minutes.
Step 2: Soak the cashews in water overnight or soak in just-boiled water for ten minutes, rinse.
Step 3: Add soft jicama, cashews and other ingredients to a blender, and blend until smooth. Taste-test and add more sweetener if needed.
Step 4: Refrigerate for at least an hour to serve chilled.
Recipe Tips & Substitutions
1. Substitution for Cashews. This smoothie is made even more delicious and creamy using cashews, but you can use a banana instead. Just be sure to hold back the maple syrup and taste test before adding as the banana might make it sweet enough.
2. Substitution for Maple Syrup. Date paste is a delicious and healthy replacement for any liquid sweetener. Here is my date paste recipe.
3. Preparing Jicama. This root veggie needs to be scrubbed and peeled, just like a potato. The skin is tough however, so I normally don't use a potato peeler, but instead use a paring knife to cut away the skin. To use it in a smoothie, it is best to boil it soft, just as you would to make mashed potatoes.
4. Peel Jicama Skin to Remove Toxins. You have to remove all the peel as the outer peels contain rotenone, a highly toxic compound that acts as an insecticide and is not safely edible. This includes jicama's seeds, leaves and stems.
Use Jicama in Other Recipes
Jicama can be boiled, baked, steamed, and fried. If cooked lightly, it tends to retain a starchy crisp texture, just like an apple. So it's perfect as a substitute for water chestnuts in Asian cooking. Here are a few other ways to use jicama.
1. Peel, cut it into sticks and serve raw with a dip.
2. Peel it and slice it into match sticks and make a slaw or add to summer rolls.
3. Peel, cut into match sticks and add to a stir fry. Jicama stays fairly crispy like a water chestnut.
4. Or slice it in thin chips, dehydrate into healthy chips.
5. Boil and season as you would mashed potatoes and serve as a side dish.
Store jicama in a cool dark place; once cut open, refrigerate and use within a few days.
How to Buy Jicama
It is often found in the root veggie area of many supermarkets, and generally doesn't seem to be seasonal, but is not always available depending on your geographic area. I have also found it in Latin grocery stores.
Be sure to buy smaller sized jicama, as they are younger and sweeter, especially more important for a smoothie.
Although a classic way to eat jicama is raw and with a lime juice and chili powder dip, I prefer to boil it soft and add it to smoothies for the high fiber content.
This smoothie is fine to eat a few days in a row, however in general those with sensitive stomachs or irritable bowel syndrome should stay away because jicama has a huge fiber component.
Yes, Jicama must be peeled before eating. The skin contains rotenone, a highly toxic compound that operates as an insecticide and is not safely edible. This includes jicama's seeds, leaves and stems. This warning extends to pets as well.
Other Veggie Smoothie RecipesCauliflower Smoothie Lemon Smoothie Jackfruit Recipe
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Chocolate Jicama Smoothie
- 1 cup jicama peeled, diced and boiled until soft
- 1 cup cashews soaked overnight or soaked in just boiled water for ten minutes
- 1 cup dairy freemilk
- 1 tablespoon cocoa powder
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- Wash the jicama root, peel, slice and dice. Boil in lightly salted water until tender, about 20 minutes.1 cup jicama
- Soak the cashews in water overnight, then rinse.1 cup cashews
Make Jicama Smoothie
- Add soft jicama, cashews and other ingredients to a blender, and blend until smooth. Taste-test and add more maple syrup if needed.Refrigerate for at least an hour to serve chilled. Serve in cups, topped with shaved dark chocolate.1 cup dairy freemilk, 1 tablespoon cocoa powder, 2 tablespoon maple syrup, 1 teaspoon cinnamon