Today was hot, which as a not-so-nice reminder of what to anticipate for the summer: uncomfortable hot weather in an apartment without an air conditioner.
Not looking forward to it.
If we are still in quarantine by then, doing work over summer is going to be awful. I may be hugging bags of frozen vegetables again when the temperatures clock in at 100 degrees F (should I try to cook something on my porch when that happens? You know….for science?)
Anyway, to freshen up my day, I decided to whip up a big bowl of chocolate peanut butter smoothie bowl.
By the way – smoothie bowls are pretty flexible. You can use any fruit and toppings you like.
Fruits To Use In A Smoothie Bowl:
- Mixed Berries
Pro-tip: using frozen fruits work great – since you can get a more “nice-cream” consistency without having to add ice.
Toppings To Use In A Smoothie Bowl:
- Peanut butter
- Almond butter
- Chia Seeds
- Sunflower Seeds
- Chia Seeds
- Flax Seeds
- Pumpkin Seeds
- Dried Coconut
- Maple Syrup
For this recipe, feel free to use any non-dairy milk you prefer. We just used almond milk – not a favorite, but we are working with what we have. You can also use cold water.
If you’re thinking about using canned coconut milk, just remember they are extremely thick and heavy. You can use 1 part coconut milk and one part water to lighten it up.
Chocolate Peanut Butter Smoothie Bowl
- 2 frozen ripe bananas
- 2 pitted, chopped dates
- 2 tablespoons cocoa powder
- 2 tablespoons natural peanut butter
- 1/2 cup almond milk (add more if necessary)
Smoothie Bowl Toppings
- Chia seeds
- Sliced Almonds
- Peanut Butter
- Add bananas, dates, cocoa powder, natural peanut butter, and milk into a blender.
- Blend until everything’s smooth. Add more milk if the smoothie is too thick.
- Pour smoothie into a bowl.
- Top smoothie bowl with chia seeds, granola, sliced almonds, and a bit more peanut butter
- If you want to opt-out of dates, you can use any sweetener of choice – including sugar, maple syrup, or honey.
- Use any non-dairy milk you prefer. I used almond milk for this recipe.
- It’s best to use a high-speed blender. Additionally, you may find the ingredients might get stuck in the blender’s blades. Add more liquid and/or stop the blender and press the ingredients towards the blades
- I used unsalted and unsweetened smooth peanut butter from Trader Joe’s. It tends to be runnier than other brands (which I prefer). That is how I was able to get a nice, thin peanut butter consistency.
Did you try out this Chocolate Peanut Butter Smoothie Bowl Recipe?