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Cocoa & peanut smoothie bowl
35 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 509
  • Fat about 22g
  • Carbohydrates about 68g
  • Protein about 10g
This is needed
This is needed for 4 people
Rawnola
  • 50 g coconut strips, toasted (or unsweetened coconut flakes)
  • 4 tbsp rolled oats
  • 6 Medjool dates, pitted
  • 1 pinch Himalayan salt
  • 0.5 tsp vanilla paste
  • 1 tbsp Cocoa Nibs
  • 1 tbsp dark almond cream (or unsweetened peanut butter)
  • 0.5 tbsp maple syrup
  • 0.5 tbsp water
Bowls
  • 2 bananas (medium), sliced, frozen
  • 2 tbsp cocoa powder
  • 150 ml soya drink
  • 1 tbsp dark almond cream (or unsweetened peanut butter)
  • 5 Medjool dates, pitted
  • 1 tsp vanilla paste
  • 1 pinch Himalayan salt
  • 5 ice cubes
  • 2 tsp maple syrup
Toppings
  • 1 bananas, sliced
  • 2 tbsp Cocoa Nibs
  • 1 tbsp dark almond cream (or unsweetened peanut butter)
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And that's how it's done
And that's how it's done
Rawnola
Blitz the coconut strips, oat flakes and dates in a food processor, add all of the remaining ingredients and continue to blitz for approx. 1 min. Place in the freezer for at least 1 hr.
Bowls
Partially defrost the frozen banana slices for 5-7 mins. Transfer the remaining ingredients to a powerful blender and puree until smooth and creamy.
Toppings
Serve the cream in 4 bowls, decorate with the rawnola, sliced banana, cocoa nibs and almond butter.

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