Cocoa & peanut smoothie bowl

breakfast desserts
Total: 1 hr 35 min. | Active: 35 min.
vegan, lactose-free, gluten-free

The heavenly flavour improves with every mouthful of this dreamy dish! If you're a fan of chocolate and peanuts and have a sweet tooth, then this is the recipe for you! This smoothie bowl is incredibly easy to make and will appeal to everyone! P.S. This recipe is completely free from refined sugar and lactose, and it's vegan to boot. Perfect for curbing those sugar cravings without feeling sweeted out afterwards.

Nadia Damaso - Eat better not less

Ingredients

for 4 person

Rawnola
50 g coconut strips, toasted (or unsweetened coconut flakes)
4 tbsp rolled oats
6  Medjool date, pitted
½ tsp vanilla paste
1 pinch Himalayan salt
1 tbsp dark almond cream (or unsweetened peanut butter)
1 tbsp Cocoa Nibs
½ tbsp maple syrup
½ tbsp water
Bowls
2  bananas (medium), sliced, frozen
2 tbsp cocoa powder
5  Medjool dates, pitted
1 tbsp dark almond cream (or unsweetened peanut butter)
1 tsp vanilla paste
1 pinch Himalayan salt
150 ml soya drink
2 tsp maple syrup
5  ice cube
Toppings
1  banana, sliced
2 tbsp Cocoa Nibs
1 tbsp dark almond cream (or unsweetened peanut butter)

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.

Show complete recipe