The Red Velvet Cake Smoothie Bowl
The Red Velvet Cake Smoothie Bowl
The Red Velvet Cake Smoothie Bowl
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 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.
Printable Recipe Card:
The Red Velvet Cake Smoothie Bowl
Ingredients
Instructions
- 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.
- 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.
- 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
338.93Fat (grams)
8.42Sat. Fat (grams)
0.74Carbs (grams)
62.47Fiber (grams)
9.63Net carbs
52.85Sugar (grams)
32.41Protein (grams)
8.52Sodium (milligrams)
131.36Cholesterol (grams)
0.00Nutritional information is calculated before adding toppings.