This chocolate smoothie bowl is the definition of ‘dessert for breakfast’, vegan, and simple to put together – no baking or cooking required! Oh, and when paired with the irresistibly chewy and flavourful coconut balls, it’s one of the tastiest ways to increase your intake of plantbased protein.
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You can quite often find me in the kitchen experimenting with new smoothie bowl recipes. From banana ice cream to frozen cauliflower as a base and colourful superfoods, one can easily put together something new every day. And as long as you don’t go overboard with any of the ingredients (I’ve had a few spinach-y disasters in the past), it’s quite hard to go wrong in terms of taste. No wonder everyone on Instagram seems to love them. Throw a few ingredients into a blender, and you’ve got yourself a hydrating, nourishing breakfast.
However, the one thing I struggle with is that fruit and veg-only smoothies don’t keep me full for very long. No matter the portion size, my stomach starts rumbling again within two hours. My go-to solution that doesn’t take the option of enjoying a bowl of fruity goodness of the table is ‘buffing up’ my smoothies with healthy fats and/or a source of protein (a few tablespoons of oats works like magic too). As far as the former is concerned, I love adding avocado to green smoothies, cashews to banana icecream and nut butters to pretty much anything. Protein powders are great for extra flavour and helping my muscles grow/recover at the same time.
Of course, tofu is a go-to plantbased protein source for many, but I don’t blame you if you don’t automatically think to blend it up with some fruit. I’ve seen people do it a few times, and was quite sceptical at first. Now that I’ve given it a go, however, I’m never going back. Overnight, it’s become a staple smoothie bowl ingredient for me. The trick is to use silken tofu. It doesn’t taste like anything, but adds a luxuriously silky texture, mixing well with the other ingredients. I tried the recipe with firm tofu too, and while it doesn’t interfere with the taste, the result proved a bit too dense for my liking.
Now, let’s discuss the cookie dough balls. Amazing things can be achieved using a can of chickpeas. Hummus is obvious. Cookie dough is on the subtler side, but with a few extra ingredients, beans turn into dense, moreish bites of deliciousness. Of course, you can make and eat them by themselves, storing them in the fridge for an energising snack (in fact, I’d recommend leaving them in the fridge for 15-20 minutes anyway for optimal results). But when eaten together with the smoothie bowl, they bring an extra ounce of deliciousness and take a pretty standard breakfast to the next level.
I added protein powder for a hint of extra flavour. It’s optional, as the chickpeas contain a lot of protein in themselves and you can adjust the amount of agave used if you want it sweeter. And although the coconut and almond butter I used is highly recommended (I could seriously eat this stuff by the spoonful, but using it for recipe development seems like the sensible option), feel free to swap it for any nut/seed butter of your choice.
Eat this straight away, ideally as breakfast or a post-workout meal – although, pudding for dinner is never out of question! Alternatively, do your preparation in the evening, store in the fridge, and jump out of bed the next morning, knowing you have chocolate waiting for you.
My protein powder:
Let me know in the comments: are you a fan of smoothie bowls? If so, what’s your favourite flavour?
Protein Packed Chocolate Smoothie Bowl With Cookie Dough Bites
Vegan and nutritious, this chocolate smoothie bowl is perfect when eaten as dessert for breakfast or as a high protein post-workout snack. The cookie dough bites are chewy, subtly sweet and require minimal ingredients. Have them together with the smoothie bowl, or enjoy separately as a quick boost of energy. No baking or cooking required.
For the smoothie bowl
- 1 large banana
- 185 g silken tofu
- 1 tbsp cacao powder
- 2 tbsp almond milk
- 1 tbsp soy yoghurt
For the cookie dough balls
- 1 can canned chickpeas, drained and rinsed
- 2 tbsp coconut and almond butter can be replaced with any nut or seed butter of your choice
- 1.5-2 tbsp agave nectar
- 1/2 scoop vegan protein powder optional
- 20 g dark chocolate, roughly chopped
- 2-3 tbsp almond milk
- 4 tbsp desiccated coconut
To make the smoothie, simply blend together the ingredients in a blender or food processor until thoroughly combined
Similarly, to make the cookie dough balls, blend together the ingredients except for the coconut, slowly adding the almond milk until a dough-like texture is formed. Taste and add more agave nectar if you want it sweeter. Roll into 7-8 balls (around 3 cm in diameter) and coat in the desiccated coconut. Leave in the fridge for 15-20+ minutes for optimal results.
Wonderful when enjoyed together, but can be eaten separately!
To minimise cooking time, I didn't see it as necessary to bake the cookie dough balls. However, if you want them to be slightly crunchy on the outside, throw them into a preheated oven at 200 degrees C for 5-10 minutes.