A deliciously decadent smoothie breakfast bowl perfect for sharing. A sumptuous blend of vanilla and coconut smoothie partnered with a rich chocolate and ginger smoothie, packed full of great ingredients and topped with more glorious chocolate. A bowl to celebrate with.
For the base smoothie
3 large bananas, sliced and frozen
1 teaspoon vanilla extract
¼ cup of coconut yoghurt
¼ cup of coconut milk
1 heaped tablespoon cashew nut butter
2 heaped tablespoon cacao powder
2 dates pitted
3 small pieces of crystallised ginger (1cm each)
25g dark 70% + chocolate chopped
½ teaspoon coconut oil
8 pecan nuts
2 pieces of vegan chocolate
Small pieces of chocolate brownie
The night before – peel and slice the bananas and put them spread out in a container and pop them in the freezer.
In the morning lift the frozen sliced bananas out of the freezer.
Leave to thaw slightly for about 5 to 10 minutes then add to a high-powered blender, with the coconut yoghurt, cashew butter, vanilla extract and coconut milk. Steadily blend – you may need to help it slightly.
Once smooth, scoop out half the mix into a bowl, pop in the fridge and then add to the blender the crystallised ginger, cacao powder, dates and blend until combined. Once blended – swirl together the two smoothie flavours into your coconut bowl.
Melt the dark chocolate gently with the coconut oil and stir – this helps it to drizzle!
Roughly chop the pecans and cover them in the melted dark chocolate.
Spoon a couple of heaped tablespoons of chia pudding onto the smoothie, drizzle over a good tablespoon of cashew butter, then start adding the choc covered nuts and small pieces of crystallised ginger. Dust with cacao powder and every so often drizzle over the melted chocolate. Add a few small slices of your favourite chocolate brownie, a couple of chunks of chocolate then find your spoons. Enjoy!