You probably know Little Big Sugar Salt as one of the only cafes on Victoria Street that doesn’t trade in pho. Little Big Sugar Salt has carved out its place on the traditionally Vietnamese strip, making coffee, punny sandwiches (the Veggie Watts and Tina Tuna among them) and hearty breakfasts that are good for you, without compromising on flavor.

That ethos runs through the cafe’s newest addition to the menu – a decadent smoothie that’s also packed with antioxidants. Created by one of its five owners, Jesse Aston, the smoothie will tempt anyone with a weakness for cherries.

“Cherries are in season at the moment and they’re low on the GI index,” says venue manager John von Dadelszen. “We though we’d team it with coconut yoghurt, which we already include in our pancakes, and chuck in some high-in-antioxidant ingredients like cacao.” It’s also just plain delicious. “I think it’s a balance of flavor and texture,” von Dadelszen says. “Some smoothies are quite thin, but we wanted to get a good mouth-feel on this one.”

Ask the Little Big Sugar Salt team to whip you up a limited- edition summer smoothie, or try it at home.

Little Big Sugar Salt summer smoothie recipe

Put the following ingredients into a blender and blend well.

250ml almond milk
1 tbsp coconut yoghurt
2 gluten-free Weet-Bix
3 tsp cacao
4 tsp cherry compote or cherry jam
Ice

To garnish:
2 cherries
Shaved coconut

Little Big Sugar Salt
385 Victoria Street, Abbotsford