The Holiday Nog Smoothie Bowl

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The Holiday Nog Smoothie Bowl

The Holiday Nog Smoothie Bowl

The Holiday Nog Smoothie Bowl

Jump To Recipe

I have a confession to make. I love the taste of eggnog. The well-known yellow, spicy sweet variety that comes in a carton. But, just reading the ingredients list of thickeners, stabilizers, artificial colors and flavors makes me a little queasy. I realized that what I enjoyed most about this classic holiday beverage was the creamy texture and warm spices.

No problem. Nutmeg, cinnamon and lots of vanilla, blended sweet and creamy with ripe bananas and silken tofu create a similar feel of this cheerful holiday concoction. It’s also secretly loaded with veggies from the steamed and frozen cauliflower. Not to mention dairy and egg free!

This is a great no-fuss breakfast to add to your holiday rotation when early morning meals can be a little on the heavy side. Even if you’re not a fan of traditional eggnog, this nutrient dense holiday nog smoothie bowl is a delicious way to add some holiday joy to your morning.

The Holiday Nog Smoothie Bowl Ingredients

The Holiday Nog Smoothie Bowl Ingredients

the+holiday+nog+smoothie+bowl+ingredients+in+a+blender

Ingredients

2 large very ripe bananas

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

1 tablespoon of vanilla

1 teaspoon of apple cider vinegar

1 teaspoon of nutmeg

1 teaspoon of cinnamon

1/8 teaspoon of fine sea salt

2 tablespoons of almond butter

4 large medjood dates, pitted

2 cups of cauliflower florets, steamed and frozen

Makes 2-3 bowls

Method for making The Holiday Nog Smoothie Bowl

1.  Cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.

 2.  Add the bananas and silken tofu to the blender container, along with the vanilla, apple cider vinegar, nutmeg, cinnamon, salt and almond butter, followed by the dates and the cauliflower.

 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 creamy vanilla and spice mixture which will be the consistency of loose custard into three bowls and top with a sprinkling of nutmeg.

To learn more, click/tap on the ingredients in bold.

the holiday nog smoothie bowl close up

Other holiday recipes you might love:

The Gingerbread Smoothie Bowl

GF Pumpkin Spice Bread

The Perfect Pear Smoothie Bowl

Printable Recipe Card:

The Holiday Nog Smoothie Bowl
Print

The Holiday Nog Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Hold the eggs! Nutmeg, cinnamon and lots of vanilla, blended sweet and creamy with ripe bananas and silken tofu create a similar feel to the traditional holiday concoction. This delicious plant based smoothie bowl is also secretly loaded with veggies from the steamed and frozen cauliflower.

Ingredients

  • 2 large very ripe bananas
  • 12 oz. (340 grams) of extra firm silken tofu
  • 1 tablespoon of vanilla
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of fine sea salt
  • 2 tablespoons of almond butter
  • 4 large medjood dates, pitted
  • 2 cups of cauliflower florets, steamed and frozen

Instructions

  1. Cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.
  2. Add the bananas and silken tofu to the blender container, along with the vanilla, apple cider vinegar, nutmeg, cinnamon, salt and almond butter, followed by the dates and the cauliflower.
  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 creamy vanilla and spice mixture which will be the consistency of loose custard into three bowls and top with a sprinkling of nutmeg.

Calories

279.11

Fat (grams)

11.03

Sat. Fat (grams)

1.40

Carbs (grams)

36.16

Fiber (grams)

6.94

Net carbs

29.22

Sugar (grams)

20.66

Protein (grams)

13.16

Sodium (milligrams)

108.58

Cholesterol (grams)

0.00
Nutritional information is calculated before adding toppings.
Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator

The Gingerbread Smoothie Bowl

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The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl

Jump To Recipe

Nothing quite says holidays like good ‘ol gingerbread. We see this not-too-sweet treat pop up in cookies and bread and…smoothie bowls! My protein rich gingerbread smoothie bowl tastes just like cookie dough with all the spicy goodness of fresh ginger.

 So why not peel the ginger? Simply because it’s not necessary!  Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful root, not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.

This is a fun smoothie bowl if you’re in a gingerbread cookie dough for breakfast mood but want to keep it healthy too!

the gingerbread smoothie bowl ingredients

Ingredients

2 large very ripe bananas

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

¼ cup (2 oz.) of unsulphured black strap molasses

¼ cup (2 oz.) of unsweetened almond milk

½ teaspoon of apple cider vinegar

2/3 cup (62 grams) of rolled oats

1 tablespoon (1” piece) of raw ginger, skin on

1 teaspoons of cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of cloves

1/8 teaspoon of fine sea salt

2 large medjood dates, pitted

1 tablespoon of ground chia seeds

Chopped pecans and cranberry slices for topping

Makes 2-3 bowls

the gingerbread smoothie bowl ingredients in a blender

Method

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, just measure out 1½ cups.

 2.  Add the beans and bananas to a blender container, along with the molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds. You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.

 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 lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.

To learn more, click/tap on the ingredients in bold.

Printable Recipe Card:

The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Nothing quite says holidays like good ‘ol gingerbread. We see this not-too-sweet treat pop up in cookies and bread and…smoothie bowls! My protein rich gingerbread smoothie bowl tastes just like cookie dough with all the spicy goodness of fresh ginger.

Ingredients

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, just measure out 1½ cups.
  2. Add the beans and bananas to a blender container, along with the molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds.
  3. You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.
  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 lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.

Calories

372.94

Fat (grams)

3.55

Sat. Fat (grams)

0.62

Carbs (grams)

76.81

Fiber (grams)

12.22

Net carbs

64.59

Sugar (grams)

28.80

Protein (grams)

12.94

Sodium (milligrams)

100.72

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator

The Perfect Pear Smoothie Bowl

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The Perfect Pear Smoothie Bowl

The Perfect Pear Smoothie Bowl

The Perfect Pear Smoothie Bowl

Jump To Recipe

Who can resist the pull of cranberries? Bursting with sweet-tart flavor, these glossy red gems are loaded with vitamin C and antioxidants. With Thanksgiving just around the corner, it’s fun to add these scarlet marble-sized berries to all sorts of recipes, including smoothie bowls! The tartness of the cranberries and the sweetness of the ripe pears create a bright and fruity flavor combo that really is the perfect pair.

This is a great, no-fuss breakfast when you want something that feels festive and special but takes just minutes to make. It’s also on the lighter side, being mostly fruit. And, at under 250 calories per bowl, it just may become a staple in your household year round.

The Perfect Pear Smoothie Bowl Ingredients

The Perfect Pear Smoothie Bowl Ingredients

the-perfect-pear-smoothie bowl in a blender

Ingredients

2 large very ripe bananas

2 very ripe pears cored and quartered

2 tablespoons of almond butter

2 large medjood dates, pitted

2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1/8 teaspoon of fine sea salt

1 cup of frozen cranberries

Fresh cranberries and almond slices for topping

Makes 2-3 bowls

Method for making The Perfect Pear Smoothie Bowl

1.  First, add your pears and bananas to the blender container, followed by the almond butter, dates, cinnamon, nutmeg, salt and cranberries.

2.  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.

3.  Scoop the bright, cranberry flecked mixture which will be the consistency of loose sorbet, into two or three bowls and top with fresh sliced cranberries and almonds.

the-perfect-pear smoothie bowl

This is a fun smoothie bowl if you’re in the mood for a sweet/tart breakfast or snack that tastes indulgent but is on the lighter side.

Other smoothie bowls on the lighter side you might enjoy:

The Rhuby Tuesday Smoothie Bowl

The Cinco de Mango Smoothie Bowl

The Key Lime Coconut

Printable Recipe Card:

The Perfect Pear Smoothie Bowl
Print

The Perfect Pear Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Who can resist the pull of cranberries? Bursting with sweet-tart flavor, these glossy red gems are loaded with vitamin C and antioxidants. With Thanksgiving just around the corner, it’s fun to add these scarlet marble-sized berries to all sorts of recipes, including smoothie bowls! The tartness of the cranberries and the sweetness of the ripe pears create a bright and fruity flavor combo that really is the perfect pair.

Ingredients

Instructions

  1. First, add your pears and bananas to the blender container, followed by the almond butter, dates, cinnamon, nutmeg, salt and cranberries.
  2. 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.
  3. Scoop the bright, cranberry flecked mixture which will be the consistency of loose sorbet, into two or three bowls and top with fresh sliced cranberries and almonds.

Calories

248.77

Fat (grams)

6.54

Sat. Fat (grams)

0.67

Carbs (grams)

50.09

Fiber (grams)

9.76

Net carbs

40.32

Sugar (grams)

27.67

Protein (grams)

3.99

Sodium (milligrams)

88.45

Cholesterol (grams)

0.00
Nutritional information is calculated before adding toppings.
Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator


The Cornbread Smoothie Bowl

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The Cornbread Smoothie Bowl

The Cornbread Smoothie Bowl

The Cornbread Smoothie Bowl

Jump To Recipe

Move over cornbread, it’s smoothie bowl time! Delicious sweet corn and yellow zucchini blend up into a healthy plant-based breakfast with just a touch of cakiness from the rolled oats, and all the good feels of traditional corn bread. Protein rich from the almond butter and rolled oats, this filling smoothie bowl tastes mildly sweet from the corn, dates and bananas. Great if you need a healthy comfort food meal in a hurry. I’ll even make one for lunch if I don’t feel like eating a salad but want something sweet and creamy that’s secretly packed with veggies.

the-cornbread-smoothie-bowl-ingredients

Ingredients

2 large ripe bananas

1 small (about 1 cup) yellow zucchini, chopped

¼ cup (2oz.) of unsweetened almond milk

1 teaspoon of vanilla

1 teaspoon of apple cider vinegar

2/3 cup (62 grams) of rolled oats

1/4 teaspoon of fine sea salt

2 tablespoons of almond butter

2 large medjood dates, pitted

1½ cups of frozen sweet corn

Raspberries and pomegranate seeds for topping

Makes 2-3 bowls

the-cornbread-smoothie-bowl-blender

Method

1. First, add the bananas and zuchinni to a blender container, along with the almond milk, vanilla, apple cider vinegar, oats and salt, followed by the almond butter, dates and corn.

2. 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.

3. Scoop the veggie packed mixture which will be the consistency of loose oatmeal into two or three bowls and top with raspberries and pomegranate seeds.

Enjoy as a delicious and satisfying breakfast or healthy filling snack!

the-cornbread-smoothie-bowl-close up

Other fall veggie packed smoothie bowls you might like:

The Butterbeer Smoothie Bowl

The Tiger Tail Smoothie Bowl

The Pumpkin Spice Smoothie Bowl

Printable Recipe Card:

The Cornbread Smoothie Bowl
Print

The Cornbread Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Move over cornbread, it’s smoothie bowl time! Delicious sweet corn and yellow zucchini blend up into a healthy plant-based breakfast with just a touch of cakiness from the rolled oats, and all the good feels of traditional corn bread.

Ingredients

Instructions

  1. First, add the bananas and zuchinni to a blender container, along with the almond milk, vanilla, apple cider vinegar, oats and salt, followed by the almond butter, dates and corn.
  2. 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.
  3. Scoop the veggie packed mixture which will be the consistency of loose oatmeal into two or three bowls and top with raspberries and pomegranate seeds.

Calories

326.85

Fat (grams)

9.10

Sat. Fat (grams)

0.98

Carbs (grams)

58.25

Fiber (grams)

8.42

Net carbs

49.84

Sugar (grams)

19.50

Protein (grams)

9.43

Sodium (milligrams)

182.24

Cholesterol (grams)

0.00
Nutritional information is calculated before adding toppings.
Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator

The Chocolate PB Cup Smoothie Bowl

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The Chocolate PB Cup Smoothie Bowl

The Chocolate PB Cup Smoothie Bowl

The Chocolate PB Cup Smoothie Bowl

Jump To Recipe

Who doesn’t love chocolate and peanut butter? It’s a combination we fall in love with as kids and still love as adults. There’re so many ways to enjoy this dynamic duo from addictively delicious pb cups to chocolate chunks dipped straight into a jar of peanut butter. So why not take these besties and make a healthy smoothie bowl out of them?! The great thing about this plant-based smoothie bowl is that it’s loaded with protein, a whopping 15 grams per bowl! (No protein powders here!) That comes from the fiber rich black beans and the peanut butter. Cacao is also our good friend in this feel good breakfast, as it is densely packed with calcium and iron. So, if you’re looking to satisfy a chocolate and peanut butter craving, while getting all the health benefits of a superfood, just give these ingredients a blend. Your body and your taste buds will thank you!

the chocolate pb cup smoothie bowl ingredients

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 almond milk, unsweetened

2 teaspoons of vanilla

¼ cup of creamy peanut butter

2 large medjool dates, pitted

¼ teaspoon of fine sea salt

¼ cup of raw, cacao powder

Crushed peanuts and cacao nibs for topping

Makes 2-3 bowls

the chocolate pb cup smoothie bowl ingredients in a blender

Method

1. First, drain and thoroughly rinse the beans to avoid a beany taste.

2. Add the beans and bananas to a blender container along with the pear, almond milk, vanilla, peanut butter and dates, followed by the salt and cacao powder.

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 chocolatey, protein rich mixture into two or three bowls and top with crushed peanuts and cacao nibs.

Enjoy as a satisfying superfood breakfast or a filling snack!

Did You Know? Densely packed with iron, magnesium and antioxidents, raw organic cacao contains more calcium than cow’s milk and offers the highest plant-based source of iron. 

Printable Recipe Card:

The Chocolate PB Cup Smoothie Bowl
Print

The Chocolate PB Cup Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Who doesn’t love chocolate and peanut butter? It’s a combination we fall in love with as kids and still love as adults. There’re so many ways to enjoy this dynamic duo from addictively delicious pb cups to chocolate chunks dipped straight into a jar of peanut butter. So why not take these besties and make a healthy, protein-packed smoothie bowl out of them?!

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 almond milk, unsweetened
  • 2 teaspoons of vanilla
  • ¼ cup of creamy peanut butter
  • 2 large medjool dates, pitted
  • ¼ teaspoon of fine sea salt
  • ¼ cup of raw, cacao powder

Instructions

  1. First, drain and thoroughly rinse the beans to avoid a beany taste.
  2. Add the beans and bananas to a blender container along with the pear, almond milk, vanilla, peanut butter and dates, followed by the salt and cacao powder.
  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 chocolatey, protein rich mixture into two or three bowls and top with crushed peanuts and cacao nibs.

Notes:

Did You Know? Densely packed with iron, magnesium and antioxidents, raw organic cacao contains more calcium than cow’s milk and offers the highest plant-based source of iron.

Calories

446.51

Fat (grams)

12.67

Sat. Fat (grams)

2.29

Carbs (grams)

73.12

Fiber (grams)

15.82

Net carbs

57.30

Sugar (grams)

29.57

Protein (grams)

15.70

Sodium (milligrams)

281.55

Cholesterol (grams)

0.00
Nutritional information is calculated before adding toppings.
Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator

The Tiger Tail Smoothie Bowl

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The Tiger Tail Smoothie Bowl

The Tiger Tail Smoothie Bowl

The Tiger Tail Smoothie Bowl

Jump To Recipe

With Halloween just around the corner I wanted to create a fun and festive fat free smoothie bowl that is secretly packed with veggies but looks and tastes like the iconic Canadian Tiger Tail. Tiger Tail is orange and licorice flavored ice cream with luscious orange and black swirls like the stripes on a tiger’s tail. I swapped out the licorice flavor for chocolate and added in optional *activated charcoal to give it a velvety black color. The true magic of the chocolate and orange combination is in its contrast of fresh, fruity orange and rich dark chocolate. It’s a match made in flavor heaven. You can make a simple two-toned bowl with just one layer each of orange and chocolate or get your stripes on and make multiple layers just like look just like a tiger’s tail!

the-tiger-tail-smoothie-bowl-ingredients

Ingredients

1 medium yam, about ¾ cup (cooked, cooled and peeled)

2 large ripe bananas

1 ripe pear (cored and quartered)

¼ cup (2oz.) of freshly squeezed orange juice

1 teaspoon of organic orange zest

1/8 teaspoon of fine sea salt

4 large medjool dates, pitted

2 cups of cauliflower florets (steamed and frozen)

¼ cup of raw organic cacao powder

*2 teaspoons of activated charcoal

Orange slices and zest for topping

Makes 2-3 bowls

the-tiger-tail-smoothie-bowl in a blender

Method

1. First, microwave a medium sized yam until soft (about 5 minutes). Let it cool until safe to handle and the peel off the skin and cut it into large chunks. Also cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.

2. Next, add the yam along with the bananas and pear to a blender container, followed by the orange juice and zest, salt, dates and cauliflower.

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. Pour half of the orange mixture into two or three bowls. Then add the cacao and optional *activated charcoal to the remaining mixture and blend until creamy. Scoop the chocolate mixture on top of the orange mixture. If you’re feeling adventurous, separate the two mixtures into bowls and create a tiger tail affect by layering each color into glass serving jars. Sprinkle with orange zest and top with an orange slice.

Enjoy this fun smoothie bowl as a healthy fat free breakfast or a festive snack!

Note: *Activated charcoal is known for its ability to bind to certain poisons, heavy metals, and other toxins and flush them from your body, making it a wonder substance for acute and general detoxification. Be sure to take charcoal capsules at a different time to your prescription meds, which won’t enter your body when they bind to charcoal.

Printable Recipe Card:

The Tiger Tail Smoothie Bowl
Print

The Tiger Tail Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
With Halloween just around the corner I wanted to create a fun and festive fat free smoothie bowl that is secretly packed with veggies but looks and tastes like the iconic Canadian Tiger Tail. I swapped out the licorice flavor for chocolate and added in optional *activated charcoal to give it a velvety black color. The true magic of the chocolate and orange combination is in its contrast of fresh, fruity orange and rich dark chocolate.

Ingredients

Instructions

  1. First, microwave a medium sized yam until soft (about 5 minutes). Let it cool until safe to handle and the peel off the skin and cut it into large chunks. Also cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.
  2. Next, add the yam along with the bananas and pear to a blender container, followed by the orange juice and zest, salt, dates and cauliflower.
  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. Pour half of the orange mixture into two or three bowls. Then add the cacao and optional *activated charcoal to the remaining mixture and blend until creamy. Scoop the chocolate mixture on top of the orange mixture. If you’re feeling adventurous, separate the two mixtures into bowls and create a tiger tail affect by layering each color into glass serving jars. Sprinkle with orange zest and top with an orange slice.

Notes:

*Activated charcoal is known for its ability to bind to certain poisons, heavy metals, and other toxins and flush them from your body, making it a wonder substance for acute and general detoxification. Be sure to take charcoal capsules at a different time to your prescription meds, which won’t enter your body when they bind to charcoal.

Calories

309.82

Fat (grams)

1.82

Sat. Fat (grams)

0.18

Carbs (grams)

74.39

Fiber (grams)

11.54

Net carbs

62.85

Sugar (grams)

41.77

Protein (grams)

5.83

Sodium (milligrams)

101.76

Cholesterol (grams)

0.00
Nutritional information is calculated before adding toppings.
Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator