The smoothie bowl craze that’s been blending its way into society over the last few years ins’t over yet, and we are so excited to share this raw, plant-based treat with you. Did you know that the best time of day to eat chocolate is actually in the morning? And Lee Holmes is helping us capitalize on this delicious knowledge by sharing her recipe for a Chocolate and Raspberry Smoothie Bowl that will have your taste buds singing all morning long.
This recipe makes 2 servings, but if you don’t have someone to share it with, don’t worry! You can actually make this smoothie in advance and freeze it in a muffin tray. When you’re ready to enjoy, take three out, whiz them in your high-speed blender and you’ll be good to go!
Side note, wouldn’t this be the perfect treat to share with your someone special this valentines day? We think so!
2 frozen bananas
1 ripe avocado, peeled
125 g (41/2 oz/1 cup) raspberries
2 tablespoons raw cacao powder
1 teaspoon vanilla powder
130 g (41/2 oz/1/2 cup)r coconut yoghurt
125 ml (4 fl oz/1/2 cup) almond milk or plant milk of your choice
The method for putting this bowl together is simple. Blend together all of your ingredients in a high-speed blender until smooth and creamy. The mixture should have a spoonable consistency.
Then, pour the mixture into two bowls and decorate with your chosen topping(s).
Choose your favorite toppings to put the finishing touches on your smoothie bowl, or use any of the following items recommended by Lee:
edible flowers, passion fruit, lilly pilly berries, banana, raspberries, blueberries, strawberries, almonds, pepitas (pumpkin seeds), chia seeds, coconut flakes, cacao nibs, granola and/or nut butter.
Recipe by Lee Holmes