Let’s have chocolate for breakfast and feel good about it.
I’d like to introduce you to this ↑↑↑.
The first smoothie bowl I have ever made or consumed. I honestly don’t know why it took me so long to get on the bandwagon. What’s not to love? It’s basically just a smoothie with TOPPINGS—in this case fresh raspberries, crunchy granola, and cacao nibs.
It’s more than a little bit like eating a soft-serve ice cream sundae for breakfast (which I did in college, frequently, but that’s a story for another time).
The thing is, though, this smoothie bowl is actually healthy. Super healthy, even.
The smoothie base is bursting with tart raspberry flavor and just a hint of cacao powder (you can also use regular unsweetened cocoa). Frozen banana makes it rich and creamy, and chia seeds add thickness and a pop of crunch. When it comes to toppings, the possibilities are endless. I went with store-bought granola, but if you have the time, my Double Chocolate Granola would really take things over the top.
I also added a sprinkle of cacao nibs, which are my new obsession. (I used Navitas Naturals, which I got at Whole Foods.) They taste like a cross between chocolate chips and espresso beans, and they are rich in antioxidants and fiber. I’ve been throwing them in everything lately, from Greek yogurt to cookie dough.
Some mornings, I’m fine with just a piece of fruit and a cup of coffee for breakfast. Other mornings, not so much. This chocolate raspberry smoothie bowl is hearty and satisfying. I had it last week after a six-mile run, and it kept me full until lunch—and through all of my mad dash Christmas shopping. Whyyyy can I never plan ahead?
Maybe next year. Until then, consider this recipe my last-minute gift to you.
- 1 large banana, peeled and frozen
- 1 1/2 cups fresh or frozen raspberries
- 1 1/4 cups unsweetened almond milk
- 1 tablespoon chia seeds
- 1 tablespoon cacao powder (or unsweetened cocoa powder)
- 4-5 large ice cubes
- 1/2 cup granola
- 2 tablespoons cacao nibs
- Combine the banana, 1 cup of the rapsberries, almond milk, chia seeds, cacao powder (or cocoa), and ice in a blender and blend until smooth. Divide between two serving bowls. Top each with 1/4 cup of remaining raspberries, 1/4 cup of granola, and 1 tablespoon cacao nibs.