Cocoa & peanut smoothie bowl


Total time: 1hr 35m
Preparation Time: 35m

Servings
For 4 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 509 Kcal, 10g Protein, 68g Carbohydrates, 22g Fat


Ingredients

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

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Instructions

  • 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.
  • Tip:

    The rawnola mixture can also be rolled into small superfood balls, stored in the freezer and enjoyed as a healthy, high-energy snack between meals.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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