Chocolate Smoothie Bowl
Servings: 2
Spoonable and silky, my chocolate smoothie bowl whips frozen avocado, cacao powder and coconut milk into a pudding-like base. Top with strawberries, raspberries and cacao nibs, and it serves two.
Ingredients
- 1 (14 ½-oz) can coconut milk divided
- 1 avocado quartered and frozen
- ¼ cup cacao powder
- 2 tablespoon pure maple syrup to taste
- 1 tablespoon pure vanilla extract
- pinch sea salt, unrefined
Topping Suggestions
- strawberries
- raspberries
- cacao nibs
Instructions
- Shake the can of coconut milk well. Set aside a little of the coconut milk for drizzling.
- Pour the remaining coconut milk into a blender or food processor. Add the frozen avocado, cacao powder, maple syrup, vanilla and salt.
- Blend until smooth, stopping to scrape down the sides and tamp down the ingredients as needed. The texture should be somewhere between ice cream and pudding.
- Divide between bowls. Top with the strawberries and raspberries, drizzle with the reserved coconut milk and sprinkle with cacao nibs. Serve immediately.
Notes
- Ingredient Swaps: Use 2 medium frozen bananas instead of the avocado for a sweeter bowl.
- Sweetener Swaps: Taste before adding all the maple syrup, then use less or leave it out. Date syrup or another natural sweetener works too.
- Texture Tip: If the mixture is too thick to blend, add more coconut milk 1 tablespoon at a time. If it turns too soft, freeze it for 10 to 15 minutes before serving.
- Storing: Best fresh, but it keeps in a sealed container in the fridge for up to 24 hours. Stir before serving.
Nutrition
Serving: 2cups, Calories: 258kcal, Carbohydrates: 29g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 12mg, Potassium: 705mg, Fiber: 11g, Sugar: 14g, Vitamin A: 147IU, Vitamin C: 10mg, Calcium: 48mg, Iron: 2mg
