Cacao adds rich chocolate flavor as well as a big boost of iron and other vitamins and minerals coupled with healthy fats to this chocolate smoothie bowl.
Remove and set aside 2 tablespoons of the coconut milk to use for the topping.
Place remainder in blender or food processor with frozen avocado, cacao powder, maple syrup (or sweetener of choice), vanilla, and pinch sea salt.
Blend until smooth, stopping to scrape down sides, as needed. (Depending on the blender, you may need to tamp down the ingredients as well.) The texture will be like something between ice cream and pudding.
Divide the smoothie into two bowls and top with berries.
Drizzle with reserved coconut milk.
Sprinkle with toppings and serve immediately.
Notes
If needed, 2 medium bananas can be substituted for the avocado.
You can omit or decrease maple syrup as well.
This is best enjoyed immediately yet will last in the fridge for up to 24 hours, just give it a good stir before serving.