Raw Vegan Chocolate Nut Smoothie Bowl with Coconut and Raspberries
Ingredients
The Base
- 1 cup of Medjool dates (approx 6 dates)
- 1/2 cup maple almonds @natursource
- 1/2 cup almond flour
- 3 tbsp raw cacao powder
- 1-2 tbsp melted coconut oil
Filling
- 1 cup of mixed nuts crumble (almonds, cashews & pecans)
- 1 very ripe banana (approx 1 cup)
- 3 x Medjool dates
- 3 tbsp melted coconut oil
- 2 tbsp cashew butter
- 2 tbsp raw cacao powder
- Pinch of sea salt
Toppings
- Homegrown raspberries
- Mango flower
- Coconut flakes
- Cacao nibs
Preparation
Prepare the Base
In a food processor, combine Medjool dates, maple almonds, almond flour, raw cacao powder, and melted coconut oil.
Process until the mixture is well combined and starts to stick together.
Press the mixture into the bottom of serving bowls to create the base.
Create the Filling
In the food processor, blend mixed nuts crumble, very ripe banana, Medjool dates, melted coconut oil, cashew butter, raw cacao powder, and a pinch of sea salt.
Blend until smooth and creamy.
Assemble the Bowl
Spoon the nut filling over the prepared base in the serving bowls.
Add Toppings
Top the smoothie bowls with homegrown raspberries, mango flower, coconut flakes, and cacao nibs.
Serve
Serve the smoothie bowls immediately and enjoy!