Today was hot, which as a not-so-nice reminder of what to anticipate for the summer. To cool down, I whipped up a frosty, chocolate peanut butter smoothie bowl.
By the way – smoothie bowls are pretty flexible. You can use any fruit and toppings you like.
I made this smoothie bowl with my trusted high-powered, trusted Nutribullet. However, you can use other blenders including Oster (which I also have). Both work fine – it’s best to use a blender with sharp blades and can smooth out frozen chunks of fruit.
More Smoothie Recipes
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:
- Date Paste
- Peanut Butter
- Almond Butter
- Chia Seeds
- Sunflower Seeds
- Chia Seeds
- Flax Seeds
- Pumpkin Seeds
- Dried Coconut
- Maple Syrup
Tips To A Thick Smoothie Bowl
A thick and creamy smoothie bowl is possible. First, start off with frozen or cold ingredients, if possible. This includes the milk, fruit, and even dates.
I also avoid using any ice cubes if I can. Although ice cubes might initially bulk up the smoothie bowl, it will melt relatively quickly, leaving you with a watery smoothie bowl. So, skip the ice and rely on chilled or frozen ingredients, instead.
Next, you want a good blender. Some blenders work better than others. You need a blender that is suitable for smoothies, ideally with a setting specifically for it. Nutribullet and Oster are affordable blenders that I also own and love.
If you have the time, chill the non-dairy milk in the freezer for 30 minutes to get a bit icy and creamy.
Also, if you’re thinking about using canned coconut milk, just remember they it is extremely thick and heavy. You can use 1 part coconut milk and one part water to lighten it up.
For more breakfast recipes, check out 18 Frugal Plant-Based Breakfast Recipes. We have sweet, savory, and everything in between!
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?