I’m so hooked on smoothie bowls that we have every kind of color/flavor variation for breakfast several times a week. In the past I’ve always been more of a baked goods kind of person in the morning, preferring to save the heavier bacon and eggs for brunch time, but these smoothie bowls fill all the morning requirements I could possibly want. They’re light but filling enough to keep you going for a while, and they have a certain amount of decadence to them that speaks to my inherent need for all things buttery deliciousness!
The richness of flavor in these smoothie bowls comes from coconut butter which is a relatively new discovery for us. Coconut butter is made just like a nut butter only from coconut, and I’m warning you right now that’s it’s highly addictive, (if you enjoy spoonfuls of peanut butter you know just what kind of addiction I mean)! It’s fairly expensive if you buy it from the store (around $10 a jar here) but it’s really straightforward to make – if you’ve ever made homemade nut butter in a food processor it’s pretty much the same thing. Since we seem to be going through a fair bit of it, it looks like I’ll be posting a recipe for coconut butter soon.
The best part of smoothie bowls are the toppings. I almost always include a sprinkling of finely shredded coconut, but lately I’ve been topping things off with Caramelized Coconut Chips (which takes my mornings to a whole new level).
Stay tuned for a green smoothie version, but in the meantime I’ll leave you with a bit more smoothie bowl inspiration!
- 2 bananas, peeled
- 2 Tablespoons coconut butter, at room temperature
- 1 Tablespoon vanilla extract
- 1 packet of frozen acai berry purée, 3.5 ounces or 100 grams
- ¼ cup shredded coconut, or coconut chips
- 1 Tablespoon bee pollen (omit for Vegan)
- 2 Tablespoons shelled hemp seeds, also called hemp hearts
- ½ cup raw macadamia nuts
- 4 large strawberries, hulled and sliced
- 12 blackberries
- 12 raspberries
- Place the bananas, coconut butter, and vanilla extract in a blender. Secure the lid and blend together until smooth. It's important to blend the bananas together with the coconut butter before adding the frozen acai berry purée, other wise it will clump up because of the cold if you try to blend it all at the same time!
- Break up the acai berry purée into 3-4 pieces as you add it to the blender. Blend again until smooth.
- Divide the smoothie base between your breakfast bowls. It will make 2 cups of smoothie which can be 2 good sized breakfast bowls or 4 smaller ones.
- Divide your desired toppings between the bowls, arranging the berries and then sprinkling with the rest of the toppings.
- Serve immediately!
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