A smoothie so thick and creamy, you have to eat it in a bowl! Made with the mild tasting antioxidant filled superfruit acai, it is your go-to dessert when you have a sweet tooth but still want to maintain your healthy way of life.
With my addition of almond milk and avocado, it is super creamy without any addition of dairy. It is sweetened naturally by the dates and rich in flavor from the cocoa powder. My mom and husband both loved these gluten free, paleo, vegan and dairy free bowls, and I know you will too!
You will taste the banana in these, but if you would like to make these without banana, it is possible. See the See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 2
Preparation + Cooking Time: 10 minutes
Suggested kitchen tools: 2 small bowls, high speed blender, spoons
Ingredients:
2 frozen bananas (remove peels, add to a plastic freezer bag and freeze for at least 24 hours)
4 pitted dates
3 tablespoons cocoa powder
1 packet frozen acai (100 gram pouch, I purchased mine at Whole Foods)
1/2 cup unsweetened almond milk
1/2 avocado
Optional Toppings: chia seeds, banana slices, dairy-free chocolate chips, smooth natural peanut butter
How-To:
Add all ingredients to a high speed blender**
Blend until smooth, stopping occasionally to scrape down the sides as necessary
Spoon into two bowls, add the toppings of your choice, eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
Don’t like bananas? Fill an ice cube tray with unsweetened almond milk and freeze overnight. Use the ice cubes in lieu of the bananas.
Want a thinner consistency? Add more almond milk
**If you don’t have a high speed blender, you may have to add more almond milk
I like to always have some frozen bananas on hand. It’s best to wait until they are ripe, peel them, then place in a plastic freezer bag, and freeze for at least 24 hours before using them in this recipe.
You can use unfrozen bananas, but you will need to add about one cup of ice (or frozen almond milk cubes) to the recipe to have the thick frozen consistency
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Food prepared, styled and photographed by Carolyn J. Braden