Blueberry-Carob Smoothie Bowl
Incredibly tasty vegan blueberry smoothie bowl. This 5-minute breakfast, dessert or snack is super healthy, totally addictive, easy to make and so thick and creamy.
Ingredients
- 1 medium frozen banana, chopped*
- 1 cup frozen blueberries
- ¼ cup unsweetened almond milk
- 1 Tbsp carob powder
- 1 Tbsp hemp seeds
- ½ Tbsp almond butter
- ½ Tbsp coconut nectar**
- ½ tsp pure vanilla extract
- ½ tsp maca powder, optional (but good for you)
TOPPINGS
- Our Orange tahini and cashew granola (my all-time favorite!)
- Fruit
- Nuts and seeds
- More almond butter
Instructions
- Place all the ingredients in a food processor or highspeed blender.
- Blend on high until smooth and creamy. You may need to stop a few times and scrape down the sides.
- Add your favorite toppings and enjoy this dreamy, nourishing bowl!
Notes
* Bananas need to be frozen for at least 8 hours. I like to keep a stash of frozen bananas in my freezer so I can make smoothie bowls whenever I want (all the time, actually). Peel them, cut them in half, and store them in an airtight container in the freezer. The riper the bananas, the tastier and sweeter the smoothie. Green bananas = bland smoothies.
**I use coconut nectar for two reasons. One, we don't have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.
***The blueberry-carob flavor combo was inspired by a smoothie recipe found in the Clean Program book, by Alejandro Junger.