Aronia and sea buckthorn smoothie with pumpkin and chocolate recipe


The moment winter holiday season kicks in, our healthy food consumption levels start to drop, while comfort foods soar. Sounds familiar? Sweets are on top of our fun food list, any time of the day.

You may find your sweet tooth going into overdrive in the winter months, but try to avoid foods containing lots of sugar. They may give you a rush of energy, but it's one that wears off quickly.

We found an awesome recipe for our cravings and came up with this wholesome smoothie packed with beautiful winter flavours and immunity-boosting ingredients that can help to protect your body from nasty colds. This recipe is a true gem. We love the blend of chocolate and pumpkin flavoured with star anise and cardamom. It’s enriched with vitamins and freshness in the form of pure aronia and sea buckthorn berry juice. In a way, it’s like a liquid Christmas dessert and somewhat like an Eggnog.

We love creamy blends like this one and are so happy they can keep us healthy. Did you know that aronia and sea buckthorn berries are exceptionally rich in vitamin C and phytonutrients that help fight nasty free radicals? Aronia, also known as chokeberry, is rich in flavonoids, while sea buckthorn is loaded with beta-carotene and rare omega-7 fatty acids. We love how the sour juice blends with the sweetness of the pumpkin and banana. Spices are up to you, really, but cardamom and star anise go really well together, giving it a Christmas-y taste.

You can also make this using more pumpkin and banana and make sort of a chocolate custard. I am sure that everyone will love it!

Serves 1, prepares in 5 minutes.

Vegan, 100% plant-based, refined sugar-free, gluten-free


  • 50ml Erbology Aronia and Sea Buckthorn Juice
  • 1 ripe banana
  • 10g frozen raspberries
  • 55g cooked pumpkin
  • 100g full fat coconut milk
  • 1 tsp raw cacao powder
  • Pinch of star anise
  • Pinch of cardamom
  • Pinch of cinnamon




How to:

  1. First, cook the pumpkin. You need to wash it, peel it then cut in into small cubes. Bring some water with a pinch of salt to a boil then add the pumpkin and leave it until it becomes soft (try it with a fork).
  2. Place all the ingredients in a blender. Blend until silky smooth.

Note: If you want to make it as a custard, add another banana + 55g pumpkin and reduce the coconut milk to 50g.