Smoothie bowls bring a delicious and healthy “pudding” option to the breakfast table. A creamy chocolaty pudding seems like a pretty great way to start the day.
As opposed to a regular smoothie that you drink with a straw, smoothie bowls are thicker, creamier and wonderfully pudding-like. With some crunchy toppings, it’s a pleasing balance of textures and a limitless combination of flavors.
The key to the creamy, pudding texture comes from an avocado and a frozen banana. For the chocolate factor, I used some chocolate almond milk. If you’d like to regulate your sugar intake a bit more, you can use an unsweetened milk or milk alternative, unsweetened cocoa powder or cacao, and sparingly, use a sweetener like honey or maple syrup.
I like to top my smoothie bowls with some type of fresh fruit, then one or two crunchy things. In this case, I chose local ripe strawberries, flaked unsweetened coconut and, for an added healthy punch, some chia seeds.
Chocolate Avocado Smoothie Bowl
- 1 ripe avocado
- 1 frozen banana
- 2 cups Elmhurst Harvest Chocolate Almond Milk
- 4 strawberries, sliced
- 2 teaspoons unsweetened flaked coconut
- 2 teaspoons chia seeds
- Place the first three ingredients into a blender.
- Puree until smooth.
- Pour into two bowls.
- Top each bowl with 2 sliced strawberries, 1 teaspoon coconut and 1 teaspoon chia seeds.
- Serve and enjoy!