Chocolate Peanut Butter Smoothie Bowl

Vegan, dairy-free, egg-free, gluten-free, refined-sugar free

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Serves 1

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Vegan, dairy-free, egg-free, gluten-free, refined-sugar free 〰️ Serves 1 〰️

This chocolate peanut butter smoothie bowl is my staple smoothie bowl recipe. I make it via muscle memory now. It’s thick, creamy, and really hits the spot during the warmer weather - which in Queensland, is most of the year. The flavour combo of cacao and peanut butter is one that I think I will never tire of.

To see a video of how to make this dish, click here.

INGREDIENTS

• 2 1/2 frozen bananas, defrosted for 30 minutes

• 1 tablespoon natural peanut butter

• 2 tablespoons vanilla coconut yoghurt

• 1 serve of vanilla plant-based protein (my favourite is Botanika Blends)

• 2 teaspoons cacao powder

Granola, fresh fruit, nut butter, cacao nibs, shredded coconut, whatever toppings you fancy, to serve

METHOD

1. Add all of the ingredients besides your chosen toppings to a food processor.

   2 1/2 frozen bananas, defrosted for 30 mins

   1 tablespoon natural peanut butter

   2 tablespoons vanilla coconut yoghurt

   1 serve of vanilla plant-based protein (my favourite is Botanika Blends)

   2 teaspoons cacao powder

2. Pulse the food processor for 10 seconds. Use a spoon to scrape down the sides so that everything mixes evenly. Pulse again until smooth. It's important not to overmix the smoothie so that it stays thick and creamy.

3. Serve immediately with your chosen toppings. Enjoy!

   Granola, fresh fruit, nut butter, cacao nibs, shredded coconut, whatever toppings you fancy, to serve

Note: To make this smoothie bowl into a smoothie instead: use about half of the amount of banana, and add about 1 cup of plant-based milk (my favourite is oat).