200ml almond milk
1 tbsn raw fairtrade organic cacao powder
1 tbsn of organic peanut butter
1 frozen ripe banana
1/2 a ripe avocado
1 tbsn date syrup
50g organic chocolate granola
1/2 banana cut into neat slices
1 tsp cacao nibs
1 tsp flax seeds
1 tsp chia seeds
This recipe not only utilises plant-based ingredients, but also makes the most of leftovers from our healthy veg-led juices. Vegetable pulp makes a great base for veggie burgers – just add your favourite toppings. We’d recommend using a free-range egg to bind the burgers and British rapeseed oil to fry.
Add the avocado, nut butter, cacao powder, frozen banana, date syrup and nut milk to a blender and blend until smooth and silky. This should only take about 10 seconds or so.
Feel free to have a taste at this point and adjust the sweetness by adding more date syrup, if you like.
Assemble the bowl by adding the granola then top with the creamy smoothie mixture.
Finally decorate your smoothie bowl with more chocolate granola, flax seeds, sliced banana, chia seeds and cacao nibs.
Beets & Roots