Chocolate Avocado Smoothie Bowl

Chocolate Avocado Smoothie Bowl / Vegan & Protein-Rich

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If you love chocolate for breakfast, you’ll love this Chocolate Avocado Smoothie Bowl! It’s full of plant-based protein, healthy fats, and tastes just like pudding. It’s rich and creamy while being vegan, gluten-free, and oil-free.

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Remember when chocolate avocado mousse was all the rage? I still love this simple and healthy dessert. In fact, I love it so much I eat it for breakfast, but in smoothie bowl form! It just took a few tweaks to turn this decadent treat into a fiber-filled, chocolate protein bomb.

If you’re a chocolate lover like me, you’ll be happy to know that this scrumptious smoothie bowl is secretly healthy, made with black beans, raw cacao powder, avocado, and is completely fruit-sweetened.

What’s in this chocolate avocado smoothie bowl?

Black beans

This is where the fiber and protein come in. Black beans are a great source of these nutrients and blend up super creamy in smoothie bowls. I promise you won’t taste the beans! They taste just like chocolate when mixed with cacao powder.

Avocado

Avocado is what makes this smoothie bowl rich and creamy. It blends up silky smooth, like pudding, and makes the bowl extra filling. Thank you healthy fats!

Raw Cacao Powder

Aka, healthy chocolate. Cacao powder is made from finely blended cacao nibs and is loaded with plant-based calcium, iron, and antioxidants. When mixed with a sweetener, it becomes a super healthy chocolate treat!

This Chocolate Avocado Smoothie Bowl is:

• Full of chocolatey flavor

• Rich and creamy

• Healthy & Vegan

• Filling

• Loaded with protein and fiber

This is one of those smoothie bowls that tastes weirdly good after a workout. If I’m craving chocolate before a run, I’ll set the blender out on the counter so I can pounce on those ingredients right when I get back!

Are you ready to make dessert for breakfast?! Me too!

Keep scrolling for step-by-step instructions with photos!

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Ingredients for Chocolate Avocado Smoothie Bowl

• (1) 15 oz can (425 grams / 1½ cups) of black beans, drained and rinsed

• 2 large very ripe bananas

• 1 large ripe avocado

• ¾ cup of almond milk

• ¼ cup of raw cacao powder

• 2 teaspoons of vanilla

• 1/8 teaspoon of fine sea salt

• 4 large medjool dates, pitted (6 for sweeter)

Makes 2-3 bowls

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How to make Chocolate Avocado Smoothie Bowl

Steps 1-2:

1. First, if using canned beans, drain off the bean liquid and give them a rinse under cold running water. This keeps your smoothie bowl from tasting “beany”.

2. Add the beans, bananas, avocado, and almond milk to a blender container followed by the cacao powder, vanilla, salt, and dates.

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Step 3:

3. Securely attach the lid to the container and blend, starting at low speed and then working your way up to medium or even high speed, depending on how powerful your blender is. You will need to stop and scrape the sides of the container now and then or use the tamper (with a Vitamix) to push the food towards the blade. When the mixture can spin freely in the blender and looks creamy, it’s ready.

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Step 4:

4. Scoop the chocolatey mixture, which will be the consistency of pudding, into 2-3 bowls and top with blueberries, cacao nibs, and coconut flakes!

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Enjoy as a quick and filling breakfast or a healthy dessert!

If you love chocolate for breakfast, check out these mouthwatering smoothie bowl recipes!

Chocolate Cherry Almond Smoothie Bowl

Hot Cacao Smoothie Bowl

Healthy Rocky Road Smoothie Bowl  

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

The Mint Chip Smoothie Bowl

Healthy Mint Chocolate Chip Smoothie Bowl (vegan & protein-rich)

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Healthy Mint Chocolate Chip Smoothie Bowl

Ice cream-inspired smoothie bowls are so fun to create because you get all the good feels of your favorite dessert, but all the healthy ingredients of whole plant foods. High on my list of favorite flavors is mint chocolate chip. I make this plant-based smoothie bowl year-round, using mint extract, but especially enjoy using fresh peppermint leaves plucked from my herb garden, in the late spring and summer when it grows abundantly.

This green vegan smoothie bowl recipe blends up incredibly creamy and is protein-rich from the silken tofu. The pretty pale green color comes naturally from avocado and mint leaves. Sweetened with ripe fruit and topped with cacao nibs, it’s a healthy breakfast dream come true.

Be sure to use peppermint leaves in this recipe, which give a strong clean mint taste.  Spearmint leaves are less minty and can leave your smoothie bowl tasting grassy. If no mint leaves are available, just use ¾ of a teaspoon of mint extract instead.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. And don’t forget to share your creations on Instagram @vegeta.full.

Ingredients for The Mint Chip Smoothie Bowl

Ingredients:

o   12 oz. (349 grams) of extra firm silken tofu

o   2 large, very ripe bananas

o   1 very ripe pear, cored and quartered

o   ½ teaspoon of mint extract (use ¾ teaspoon if not using mint leaves)

o   1/8 teaspoon of fine sea salt

o   1 large avocado

o   4 large medjool dates, pitted

o   ¼ cup of peppermint leaves (about 40 leaves) see note

o   Raw organic cacao nibs and peppermint leaves for topping

Makes 2-3 Bowls (click on the ingredients in bold to see what I use in this recipe)

Method for making The Mint Chip Smoothie Bowl

Step One:

1.  Add the silken tofu, bananas, and pear to a blender container, followed by the mint extract, salt, avocado, dates, and peppermint leaves (if using).

Step Two:

2.  Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step Three:

3.  Scoop the minty pale green mixture, which will be the consistency of thick pudding, into two or three bowls. Top with cacao nibs and peppermint leaves.

This smoothie bowl makes for a refreshing and filling breakfast but is also a great stand-in for mint ice cream, as a healthy dessert.

Note: Mint matters!  Be sure to use peppermint leaves which give a strong clean mint taste.  Spearmint leaves are less minty and can leave your smoothie bowl tasting grassy. If no mint leaves are available, just use ¾ of a teaspoon of mint extract instead.

Other recipes with mint to enjoy:

The Peppermint Bark Smoothie Bowl

The Minty Melon Smoothie Bowl

Mint Chip Nice Cream

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The Mint Chip Smoothie Bowl (vegan & protein-rich)

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

This green vegan smoothie bowl recipe blends up incredibly creamy and is protein-rich from the silken tofu. The pretty pale green color comes naturally from avocado and mint leaves. Sweetened with ripe fruit and topped with cacao nibs, it’s a healthy breakfast dream come true.

Ingredients

• 12 oz. (349 grams) of extra firm silken tofu
• 2 large, very ripe bananas
• 1 very ripe pear, cored and quartered
• ½ teaspoon of mint extract (use ¾ teaspoon if not using mint leaves)
• 1/8 teaspoon of fine sea salt
• 1 large avocado
• 4 large medjool dates, pitted
• ¼ cup of peppermint leaves (about 40 leaves) see note
• 2 tablespoons of raw organic cacao nibs for topping

Instructions

1. Add the silken tofu, bananas, and pear to a blender container, followed by the mint extract, salt, avocado, dates, and peppermint leaves (if using).
2. Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the minty pale green mixture, which will be the consistency of thick pudding, into two or three bowls. Top with cacao nibs and peppermint leaves.

Notes:

Mint matters! Be sure to use peppermint leaves which give a strong clean mint taste. Spearmint leaves are less minty and can leave your smoothie bowl tasting grassy. If no mint leaves are available, just use ¾ of a teaspoon of mint extract instead. 

Calories

403.38

Fat (grams)

16.03

Sat. Fat (grams)

3.11

Carbs (grams)

62.73

Fiber (grams)

11.72

Net carbs

51.01

Sugar (grams)

39.91

Protein (grams)

11.76

Sodium (milligrams)

101.86

Cholesterol (grams)

0.06

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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The Strawberry Cheesecake Smoothie Bowl

The Strawberry Cheesecake Smoothie Bowl

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The Strawberry Cheesecake Smoothie Bowl (Vegan, Gluten & Oil-Free)

In late winter, I’m already dreaming about spring and all the good things that will go into the ground. Strawberries are high on my list of shoots to plant first. As soon as the danger of frost has passed, I weed out last year’s strawberry bed and make room for fresh plants which will be covered with ruby red strawberries in June. This yearly ritual inevitably kicks off all things strawberry, like The Strawberry Cheesecake Smoothie Bowl.

This healthy, protein-rich, vegan smoothie bowl gets its creaminess from silken tofu and its tang from cream cheese. I like the “bite” and minimal ingredients of Miyoko’s Plainly Classic, oil-free, vegan cream cheese.  Fruit sweetened and loaded with strawberry cheesecake flavor, you’ll feel like you’re indulging in a decadent dessert while getting all the nutrients of whole plant foods. And nothing is easier for breakfast than a blend-and-go meal.

If you make this vegan smoothie bowl recipe, I’d love to hear how you like it in the rating and comments below!

Proudly featured in The Vegan Vogue

Ingredients for The Strawberry Cheesecake Smoothie Bowl

Ingredients:

o   2 large, very ripe bananas

o   12 oz. (340 grams) of extra firm silken tofu

o   ½ cup (100 grams) of vegan cream cheese

o   1 teaspoons vanilla

o   1/8 teaspoon fine sea salt

o   4 large medjool dates, pitted

o   1½ cups of frozen strawberries

o   Strawberries, chopped pecans and coconut flakes for topping

 Makes 2-3 bowls. (Click on the ingredients in bold to see what I use in this recipe.)

Method for making The Strawberry Cheesecake Smoothie Bowl

Step One:

1.   Add your bananas, tofu and vegan cream cheese to a blender container, followed by the vanilla, salt, dates and frozen strawberries.

Step Two:

2.  Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step Three:

3.  Scoop the pretty pink mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with fresh strawberries, chopped pecans, and coconut flakes.

Enjoy as a fresh and fruity breakfast or a healthy dessert!

The Strawberry Cheesecake Smoothie Bowl (Vegan, Gluten & Oil-Free)

Other strawberry smoothie bowl recipes you may enjoy:

The Pink Champagne Cake

The Rhuby Tuesday

The Red White and Bluebs

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The Strawberry Cheesecake Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Fruit sweetened and loaded with strawberry cheesecake flavor, you’ll feel like you’re indulging in a decadent dessert while getting all the nutrients of whole plant foods. And nothing is easier for breakfast than a blend-and-go meal.

Ingredients

• 2 large, very ripe bananas
• 12 oz. (340 grams) of extra firm silken tofu
• ½ cup (100 grams) of vegan cream cheese
• 1 teaspoons vanilla
• 1/8 teaspoon fine sea salt
• 4 large medjool dates, pitted
• 1½ cups of frozen strawberries

Instructions

1. Add your bananas, tofu, and vegan cream cheese to a blender container, followed by the vanilla, salt, dates, and frozen strawberries.
2. Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the pretty pink mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with fresh strawberries, chopped pecans, and coconut flakes.

Calories

371.65

Fat (grams)

14.70

Sat. Fat (grams)

5.64

Carbs (grams)

54.66

Fiber (grams)

6.67

Net carbs

47.99

Sugar (grams)

37.55

Protein (grams)

12.32

Sodium (milligrams)

123.06

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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The Mochachia Smoothie Bowl

The Mochachia Smoothie Bowl (vegan protein breakfast bowl)

The Mochachia Smoothie Bowl (vegan protein breakfast bowl)

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Chia seeds, that trendy superfood, that’s actually been around since ancient Mayan and Aztec times, is the hero of The Mochachia smoothie bowl. Chia seeds have all sorts of things to brag about, being a superfood and all, but one of their most unique qualities is the ability to turn any liquid into a gel like substance. This makes chia seeds an excellent, nutrient dense thickening agent in plant-based recipes.

Unlike flax seeds, chia seeds don’t need to be ground for your body to absorb the nutritional benefits. Whole chia seeds are equally nutrient dense.  Ground chia seeds do, however, work better as a quick thickening agent without the “frog egg” appearance or texture of soaked whole chia seeds. So, I prefer to use ground chia seeds in smoothie bowl recipes, but it’s totally up to you!  (for more info. on chia seeds click here)

This is a great recipe for anyone who loves coffee and chocolate together. Full of rich chocolatey coffee flavor, I feel like I’m inviting my favorite coffee shop and superfoods into my kitchen, every time I make The Mochachia smoothie bowl. And because it’s made with beans and seeds, all that fiber and protein will keep you feeling sweetly satisfied for hours.

Proudly featured in The Vegan Vogue .co.uk website in their recipes book under breakfasts.

Ingredients for The Mochachia Smoothie Bowl

Ingredients

1½ cups of black beans (one 15 oz. can) drained and well rinsed

2 large very ripe bananas

1 ripe pear, cored and quartered

¼ cup (2 oz.) of very strong coffee

¼ cup (2 oz.) of full fat coconut milk (the kind that comes in a can)

2 teaspoons of vanilla

2 teaspoons of coffee extract (for a stronger coffee flavor)

¼ cup of raw, organic cacao powder

1/8 teaspoon of fine sea salt

2 tablespoons of ground chia seeds

4 large medjool dates, pitted

A drizzle of tahini and a dollop of coconut whip cream for topping

 Makes 2-3 bowls (click on the ingredients in bold to learn more)

Method for making The Mochachia smoothie bowl

Step One:

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.

Step Two:

2. Add the beans, bananas and pear to a blender container, followed by the coffee, coconut milk, vanilla and coffee extract, along with the cacao powder, salt, ground chia seeds and dates

Step Three:

3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step Four:

4.  Scoop the delicious superfood mixture, which will be the consistency of thick pancake batter into two or three bowls and top with a drizzle of tahini and a dollop of coconut whip cream.

Enjoy as an easy energizing breakfast or a filling superfood snack!

Note: You can buy chia seeds that are already ground or grind your own in a small coffee grinder or spice grinder. If those choices aren’t available, use whole chia seeds.

Other superfood smoothie bowls you might fall in love with:

The Evergreen Smoothie Bowl

The Chocolate PB Cup Smoothie Bowl

The Pot O’ Gold Smoothie Bowl

Did you make this recipe? Share it with a friend and lemme know how you liked it in the comments below! I also love seeing your creations on Instagram. You can tag me @vegeta.full.

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The Mochachia Smoothie Bowl (vegan protein breakfast bowl)

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

This is a great recipe for anyone who loves coffee and chocolate together. Full of rich chocolatey coffee flavor, I feel like I’m inviting my favorite coffee shop and superfoods into my kitchen, every time I make The Mochachia smoothie bowl. And because it’s made with beans and seeds, all that fiber and protein will keep you feeling sweetly satisfied for hours.

Ingredients

• 1½ cups of black beans (one 15 oz. can) drained and well rinsed
• 2 large very ripe bananas
• 1 ripe pear, cored and quartered
• ¼ cup (2 oz.) of very strong coffee
• ¼ cup (2 oz.) of full fat coconut milk (the kind that comes in a can)
• 2 teaspoons of vanilla
• 2 teaspoons of coffee extract (for a stronger coffee flavor)
• ¼ cup of raw, organic cacao powder
• 1/8 teaspoon of fine sea salt
• 2 tablespoons of ground chia seeds
• 4 large medjool dates, pitted

Instructions

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
2. Add the beans, bananas and pear to a blender container, followed by the coffee, coconut milk, vanilla and coffee extract, along with the cacao powder, salt, ground chia seeds and dates.
3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Scoop the delicious superfood mixture, which will be the consistency of thick pancake batter into two or three bowls and top with a drizzle of tahini and a dollop of coconut whip cream.

Notes:

You can buy chia seeds that are already ground or grind your own in a small coffee grinder or spice grinder. If those choices aren’t available, use whole chia seeds. 

Calories

418.69

Fat (grams)

7.08

Sat. Fat (grams)

3.93

Carbs (grams)

82.08

Fiber (grams)

16.98

Net carbs

65.09

Sugar (grams)

38.78

Protein (grams)

12.25

Sodium (milligrams)

91.07

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

The Cookie Dough Smoothie Bowl

The Cookie Dough Smoothie Bowl (vegan protein breakfast bowl)

The Cookie Dough Smoothie Bowl (vegan protein breakfast bowl)

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Raw cookie dough, that spoon licking, bowl scraping treat we would patiently wait for as kids while cookies were being made. I always felt like I was getting away with something special, eating the dough before it was cooked. I know I’m not alone in my adoration for this uncooked confection as the popularity in raw cookie dough has soared.

The great thing about vegan cookie dough is that it’s totally safe to eat raw and can be made with healthy ingredients.  The Cookie Dough Smoothie Bowl is raw vegan cookie dough in smoothie bowl form. Yes, my friends, it’s nutrient dense cookie dough for breakfast.

Chickpeas (or garbanzo beans) are the secret ingredient that give this plant-based bowl it’s raw dough texture. Beans are also a great source of fiber and protein, keeping you feeling full for hours. I like to use really over ripe bananas for natural sweetness. Bananas that have black spots all over them are perfect for blending.

This is a fantastic “dump and go” breakfast when you want something quick, sweet, filling and full of nutrients all at the same time. It’ll satisfy the kid in you and your healthy lifestyle too!

Ingredients for The Cookie Dough Smoothie Bowl

Ingredients

1 ½ cups of garbanzo beans (one 15 oz can) drained and well rinsed

2 very ripe bananas

¼ cup (2oz.)  of almond milk, unsweetened  

1 tablespoon of vanilla

¼ teaspoon fine sea salt

¼ teaspoon of baking soda (for cookie dough flavor)

¼ cup of almond butter

½ cup (45 grams) of rolled oats

4 large medjool dates, pitted

Cacao nibs for topping

Makes 2-3 bowls (click on the ingredients in bold to learn more)

Method for making The Cookie Dough Smoothie Bowl

Step One:

1.  If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.

Step Two:

2.  Add the garbanzo beans and bananas to a blender container, followed by the almond milk, vanilla, salt and baking soda, along with the almond butter, rolled oats and dates.

The baking soda is what gives raw cookie dough its “cookie dough” flavor.

Step Three:

3.  Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step Four:

4.  Scoop the healthy mixture, which will be the consistency of loose cookie dough, into two or three bowls and top with cacao nibs

Enjoy as a protein-packed, plant-based breakfast, or as a healthy and satisfying dessert!

Other healthy, dessert for breakfast, recipes you might fall in love with:

The Gingerbread Smoothie Bowl

Peanut Butter Cacao Granola

Seed The Day Bars (raw seedy date energy bar)

Did you make this recipe? Share it with a friend and lemme know how you liked it in the comments below! I also love seeing your creations on Instagram. You can tag me @vegeta.full.

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The Cookie Dough Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

The great thing about vegan cookie dough is that it’s totally safe to eat raw and can be made with healthy ingredients. The Cookie Dough Smoothie Bowl is raw vegan cookie dough in smoothie bowl form. This is a fantastic “dump and go” breakfast when you want something quick, sweet, filling and full of nutrients all at the same time. It’ll satisfy the kid in you and your healthy lifestyle too!

Ingredients

• 1 ½ cups of garbanzo beans (one 15 oz can) drained and well rinsed
• 2 very ripe bananas
• ¼ cup (2oz.) of almond milk, unsweetened
• 1 tablespoon of vanilla
• ¼ teaspoon fine sea salt
• ¼ teaspoon of baking soda (for cookie dough flavor)
• ¼ cup of almond butter
• ½ cup (45 grams) of rolled oats
• 4 large medjool dates, pitted
• Cacao nibs for topping

Instructions

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
2. Add the garbanzo beans and bananas to a blender container, followed by the almond milk, vanilla, salt and baking soda, along with the almond butter, rolled oats and dates.
3. The baking soda is what gives raw cookie dough its “cookie dough” flavor.
4. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
5. Scoop the healthy mixture, which will be the consistency of loose cookie dough, into two or three bowls and top with cacao nibs

Calories

509.69

Fat (grams)

15.33

Sat. Fat (grams)

1.38

Carbs (grams)

82.95

Fiber (grams)

14.71

Net carbs

68.24

Sugar (grams)

38.08

Protein (grams)

15.58

Sodium (milligrams)

291.27

Cholesterol (grams)

0.00

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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The Red Velvet Cake Smoothie Bowl

The Red Velvet Cake Smoothie Bowl

The Red Velvet Cake Smoothie Bowl

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With Valentine’s Day just around the corner, I felt it was time to get my pink on. Not just any old pink, but happy from your head to your toes, intensely deep pink. That pink is beet root pink. It’s almost like pink ink.

Beets are a common “secret” ingredient in healthy red velvet cake because you can achieve that deep pink color naturally. But does what does it taste like? With all that good chocolate in there, you really can’t taste the earthy flavor of the beets.  Beets also have a natural sweetness to them.  The Red Velvet Cake smoothie bowl tastes mildly sweet, rich, chocolatey, and totally decadent.

This vegan smoothie bowl is so quick and easy to whip up if you have some beets stashed in your freezer. I usually just pop the sliced, frozen beets in the microwave (don’t judge!) for three to five minutes and then let them cool while I gather my other ingredients.  So, you can get your pink on and your veggies in while eating cake in smoothie bowl form!  True love.

Ingredients for making The Red Velvet Cake Smoothie Bowl

Ingredients

1 cup red beets, steamed and cooled

2 large very ripe bananas

¼ cup (2oz.) of almond milk, unsweetened

1 teaspoon of vanilla

1 teaspoon of fresh squeezed lemon juice

½ cup (45 grams) of rolled oats

¼ cup of raw, organic cacao powder

1/8 teaspoon fine sea salt

2 tablespoons of almond butter

3 large medjool dates, pitted

Chopped walnuts and cacao nibs for topping

 Makes 2-3 bowls (click on the ingredients in bold to learn more)

Method for making The Red Velvet Cake smoothie bowl

Step One:

1.  Add the beets and bananas to a blender container, followed by the almond milk, vanilla, lemon juice, oats, cacao powder, salt almond butter and dates.

Step Two:

2.  Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step Three:

3.  Scoop the decadent, cakey mixture, which will be the consistency of thick pancake batter into two or three bowls.  Top with chopped walnuts and cacao nibs.

Enjoy this pretty pink smoothie bowl for breakfast with someone (or something) you love.

Did you know? Cacao, has the highest plant-based source of iron know to man! It’s also extremely antioxidant rich and contains more calcium than cow’s milk.

The Red Velvet Cake Smoothie Bowl

Other smoothie bowl recipes you may fall in love with:

The Hot Cacao Smoothie Bowl

The Brownie Batter Smoothie Bowl

The Cinnamon Roll Smoothie Bowl

Did you make this recipe? Share it with a friend and lemme know how you liked it in the comments below! I also love seeing your creations on Instagram. You can tag me @vegeta.full.

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The Red Velvet Cake Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Beets are a common “secret” ingredient in healthy red velvet cake because you can achieve that deep pink color naturally. But does what does it taste like? With all that good chocolate in there, you really can’t taste the earthy flavor of the beets. Beets also have a natural sweetness to them. The Red Velvet Cake smoothie bowl tastes mildly sweet, rich, chocolatey, and totally decadent.

Ingredients

• 1 cup red beets, steamed and cooled
• 2 large very ripe bananas
• ¼ cup (2oz). of almond milk, unsweetened
• 1 teaspoon of vanilla
• 1 teaspoon of fresh squeezed lemon juice
• ½ cup (45 grams) of rolled oats
• ¼ cup of raw, organic cacao powder
• 1/8 teaspoon fine sea salt
• 2 tablespoons of almond butter
• 3 large medjool dates, pitted

Instructions

1. Add the beets and bananas to a blender container, followed by the almond milk, vanilla, lemon juice, oats, cacao powder, salt almond butter, and dates.
2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the decadent, cakey mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with chopped walnuts and cacao nibs.

Notes:

Cacao, has the highest plant-based source of iron know to man! It’s also extremely antioxidant rich and contains more calcium than cow’s milk.

Calories

338.93

Fat (grams)

8.42

Sat. Fat (grams)

0.74

Carbs (grams)

62.47

Fiber (grams)

9.63

Net carbs

52.85

Sugar (grams)

32.41

Protein (grams)

8.52

Sodium (milligrams)

131.36

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

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Created using The Recipes Generator