Hi everyone, apologies for the gap between posting but the last few weeks have been super busy trying to finish off courses and assignments plus a tonne of other stuff. It’s likely to only get busier with my first exam five weeks today, but at least there are now a couple of weeks holiday for Easter (although with exams around the corner, they’re more of a “study break” than a holiday!).
Anyway, on one of my recent posts I asked what sort of content you enjoyed the most (thanks for all of the lovely comments!) and a lot of you seem to love my foodie posts. It’s probably pretty obvious by now that I’m completely obsessed with smoothie bowls, so I thought I’d finally get round to sharing a slightly different flavour: chocolate peanut butter smoothie bowls…
You may remember me posting pictures of these on my Instagram story a couple of weeks ago and honestly I’m still craving them! They’re gooey, rich and indulgent - it feels like such a treat to have for breakfast. These bowls don’t take long to prepare at all and they’re a brilliant way to start the day, so here’s the recipe…
Ingredients (serves 2):
- 3 bananas, frozen
- 250ml soya milk
- 3 tbsp cocoa powder
- 2 tbsp peanut butter
- 1 tbsp flaxseed
- cocoa nibs
- peanut butter
- The night before, chop the bananas into slices and freeze.
- In a blender, blitz the frozen bananas with the soya milk.
- Add the cocoa powder, peanut butter and flaxseed, then blend until completely combined.
- Divide between two bowls and serve with any toppings of your choice.
As per usual, the recipe is really flexible and you can mess abut with the ingredients as much as you choose. Experimenting with different types of nut butter could work well and I would imagine these would work with pretty much any topping (although I personally love the fresh sweetness brought by raspberries as a topping). Once again I’ve served these in my gorgeous coconut bowls (and again I’d totally recommend them if you don’t already have your own - read more about why here).