Tribal smoothies are an industry leading brand when it comes to active nutrition and their range of exotic fruit smoothies are packed with organic baobab proving “natural fuel for life”. They are champions of “real-food” so their smoothies are great energising pouches for on the go fuel. Although, as you’ll see, they are also great to use in baking, breakfasts, snacking and any other time of the day – not just for exercise. Take a look at the range here and their Instagram here.
To quote some of the ways in which their smoothies provide you with natural fuel, the drinks contain no artificial flavours, colours or preservatives, they are a source of fibre, non-GMO and are vegan-friendly!
So, what is baobab and why is it such a superstar in their super smoothies?
Baobab trees can be found at the heart of many communities in Africa and the fruit is part that they eat. The fruit is valued as an essential part of nutrition and medicine throughout the continent for its high levels of accessible nutrients as an energy source. Baobab is a great source of Vitamin C which contributes to normal energy yielding metabolism and to the reduction of tiredness and fatigue. Tribal smoothies proudly source their baobab in a sustainable way from African communities supporting livelihoods and protecting biodiversity. When it comes to the flavour, Baobab has a naturally zingy almost-sherbet-like taste that works wonderfully in porridge, smoothies and nice cream bowls!
Within the range, I have tried the green packaged Pineapple and Baobab Smoothie and the Red Morello Cherry and Baobab fruit pouch and here’s what I thought.
Pineapple and Baobab
This fruit compote really is a smooth and creamy energising smoothie that is packed with organic ingredients: apple puree, rice syrup, pineapple concentrate, baobab fruit powder (a whopping 6%) and sea salt. Don’t be put off by the rice syrup as the pouches aren’t overly-sweet and you can certainly taste the fruit and the zingy baobab. The texture is reminiscent of a silky-smooth apple compote while the topical pineapple lifts the flavour profile of the light brown-orange compote. I like to enjoy this pouch in the morning as it feels really vibrant and full of exciting flavours – I also love using it in smoothie breakfast bowls like this one. It lends itself really well to other tropical fruits such as mango and papaya as well as bananas and coconut.
Morello Cherry and Baobab
The second flavour fruit pouch is a gorgeous pink-red colour with the same silky-smooth compote texture. The flavour is much richer thanks to the morello cherries which add a depth of forest-fruit flavour. This baobab fruit compote is a little zingier than the Pineapple and Baobab without being overpowering. The organic ingredients here are apple puree, rice syrup, morello cherry concentrate, baobab fruit powder (again, a large 6%) and sea salt. I have been really excited to use this Morello Cherry and Baobab fruit pouch in my baking, or un-baking as the cherry flavour goes well with chocolate, fruits, nuts and seeds.
The first recipe I created using the Morello Cherry and Baobab Smoothie is this Morello Cherry, Chocolate and Baobab Raw Cheesecake and it is the dream! The rich cherry flavour works really well in the cheesecake layer to which I added some fresh cherries, too. A thick and chewy flapjack-like base with a really creamy, fruity and smooth cheesecake filling, all drizzled in dark chocolate and decorated with fresh chocolate-dipped cherries and edible flowers. This dessert really is a crowd-pleaser and looks rather impressive. Although it takes quite a few hours from start to finish, it is fairly simple to make as the base ingredients are mixed in one blender and the cheesecake filling in another! Leave for a few hours to set and decorate to your hearts content!
Raw Cherry Chocolate and Baobab Cheesecake
A thick and chewy flapjack-like base with a really creamy, fruity and smooth cheesecake filling, all drizzled in dark chocolate and decorated with fresh chocolate-dipped cherries and edible flowers.
- 200g oats
- 100g almonds
- 200g dates, soaked in boiling water for 10 minutes
- Cheesecake Filling:
- 200g cashew nuts, soaked in water overnight
- 1 Cherry and Baobab Pouch (100g)*
- 100g fresh or thawed frozen cherries
- 70g maple syrup
- 100g coconut oil, melted
- 60ml coconut milk
- To decorate:
- 100g dark chocolate, melted
- Fresh cherries
1. Prepare the cheesecake base: add the oats and almonds to a large food processor and blitz until the nuts break down and a finer oat flour forms. Remove from the processor and add the drained dates, saving the drained water. Blend until jammy and the oats and almonds back in and pulse until a sticky dough forms, gradually adding 200-250ml of date water.
2. Press the base mixture into a non-stick or greased and lined cake tin to form the crust – ensure it is pressed down firmly and evenly.
3. Prepare the cheesecake filling by adding all the ingredients to a high-powered food processor and blend until really smooth and creamy, scraping down the sides as necessary.
4. Pour the cheesecake layer over the crust, tap down to ensure an even top and remove any trapped air bubbles. Allow to set in the fridge for 8 hours or in the freezer for 4 hours until set.
5. Allow to reach room temperate before decorating with the melted chocolate and fresh cherries and cutting into slices.
*or use 100g extra cherries
I’d love to hear what you think of the Tribal Smoothies and of my Raw Cherry Chocolate and Baobab Cheesecake so please a comment below and tag me in yuor creations! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
This post is sponsored by Tribal Sports Nutrition although all opinions are my own. I am not qualified in nutrition and refer to nutritional information as published on the Tribal Sports Nutrition website.