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Cocoa & peanut smoothie bowl
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
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- 1 bananas, sliced
- 2 tbsp Cocoa Nibs
- 1 tbsp dark almond cream (or unsweetened peanut butter)
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.
