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

How to
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.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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