Strawberry Oat Smoothie Bowl and Superfood Raw Chocolate Bar
Ingredients
Instructions
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1Combine almond milk, rolled oats, vanilla, banana, dates, hemp hearts, almond butter, maca, cacao nibs, chia seeds and cinnamon, if using, in an upright blender. Blend until smooth. Add shaved chocolate and pulse to combine.
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2Distribute between bowls, leaving about ⅓ cup of the smoothie in the blender for the strawberry swirl. Add strawberries and maple syrup and blend until smooth. Pour pink mixture between serving bowls, creating a swirl with a toothpick or other utensil. If you don't want the swirl, combine all ingredients in the blender at once. Garnish with strawberry slices, cacao nibs and more shaved superfood chocolate.
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3Gently melt cacao butter over a double boiler in a medium bowl over low heat. Remove from heat, add cacao, mesquite and maca powders through a fine mesh sieve to prevent clumping. Add maple syrup and stir to combine. Add hemp hearts, cacao nibs, quinoa puffs, spirulina powder and salt, stir to incorporate evenly. Spoon into bar molds and sprinkle with toppings. Place in the freezer to harden. Remove from molds and store in the freezer or refrigerator in a covered container.
Cookbook manuscript submitted – check, kitchen renovations begun – check, long weekend ahead to relax – check! Now that the weight of the manuscript is lifted from my shoulders a little bit (although the work doesn’t stop here), there will finally be some more time for all the things that often get neglected when a big project takes over one’s life – more beach hangs with the fam, catching up with friends who’ve long declared me a hermit, grilling outside until sunset, and long, leisurely breakfasts, like this one. Smoothie bowls are always a winning morning meal in our household – Paloma eats them without any questions, the adults enjoy them, and any friends who frequently stop by after work to test-taste my recipes will surely slurp up any leftovers.
This one is a special smoothie bowl that I make when I want to treat myself and whoever is around to a more indulgent breakfast, which is still very nourishing and filling. There are sweet summer strawberries for fruitiness, oats for substance, and many energizing superfood seeds and powders – just add whatever you have on hand here.
I’m also sharing my go-to recipe for raw chocolate today. I like to make a few of these bars at a time, to keep on hand as a dessert or snack, or for sprinkling onto dishes like this smoothie bowl. Chocolate always pairs so well with sweet and tart strawberries, and in this breakfast, the combination is heavenly. This chocolate bar is full of goodies as well – aside from raw cacao butter and powder, there is spirulina and all kinds of crunchy, nourishing toppings including goji, hemp hearts and quinoa puffs. Have a relaxing weekend and treat yourself with a smoothie bowl :)
- 1½ cups almond milk - preferably homemade
- ¾ cup rolled oats - gluten-free if needed
- seeds of 1 vanilla bean or 1 tablespoon vanilla extract
- 1 large frozen banana
- 1-2 large, soft dates - pitted
- 2 tablespoons hemp hearts, plus more for garnish
- 1 tablespoon almond butter
- 1 tablespoon maca powder
- 1 tablespoons cacao nibs, plus more for garnish
- 1 tablespoon chia seeds (optional)
- 1 teaspoon cinnamon (optional)
- several pieces of superfood raw chocolate (recipe below) - shaved, divided
- about 1 cup strawberries - chopped, plus more for garnish
- 1 tablespoon maple syrup
- Combine almond milk, rolled oats, vanilla, banana, dates, hemp hearts, almond butter, maca, cacao nibs, chia seeds and cinnamon, if using, in an upright blender. Blend until smooth. Add shaved chocolate and pulse to combine.
- Distribute between bowls, leaving about ⅓ cup of the smoothie in the blender for the strawberry swirl. Add strawberries and maple syrup and blend until smooth. Pour pink mixture between serving bowls, creating a swirl with a toothpick or other utensil. If you don't want the swirl, combine all ingredients in the blender at once. Garnish with strawberry slices, cacao nibs and more shaved superfood chocolate.
for the chocolate
- 1 cup (100 g) shaved raw cacao butter
- ½ cup (45 g) raw cacao powder
- ¼ cup (40 g) mesquite powder
- 2 tablespoons maca powder
- 2 tablespoons maple syrup
- ½ cup hemp hearts
- ¼ cup cacao nibs
- ¼ cup quinoa puffs
- 2 tablespoons spirulina powder
- pinch Himalayan or Maldon salt
options for the topping
- goji berries
- raisins
- cacao nibs
- quinoa puffs
- hemp hearts
- Gently melt cacao butter over a double boiler in a medium bowl over low heat. Remove from heat, add cacao, mesquite and maca powders through a fine mesh sieve to prevent clumping. Add maple syrup and stir to combine. Add hemp hearts, cacao nibs, quinoa puffs, spirulina powder and salt, stir to incorporate evenly. Spoon into bar molds and sprinkle with toppings. Place in the freezer to harden. Remove from molds and store in the freezer or refrigerator in a covered container.
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