Vegan recipe for Chocolate Velvet Smoothie Bowls, topped with berries and nut butter
3 frozen bananas (about 200g)
½ ripe avocado
2 medjool dates
3 tablespoons cocoa powder
½ teaspoon vanilla paste
1 -2 tablespoons maple syrup (depending on sweetness preferred)
1 cup seasonal berries
2 heaping teaspoons nut butter
a scattering of cocoa nibs, to finish
Chop the bananas into bite size chunks and place in a food processor. Add the avocado, dates, cocoa powder, vanilla and maple syrup.
Blitz until creamy and smooth.
Divide between 2 bowls and top with berries, a spoonful of nut butter and cocoa nibs.