vegan / gluten free / oil free / low fat
How to freeze bananas properly:
- Use ripe bananas. It’s important to use very ripe bananas, as they are much sweeter. Brown and spotty is perfect!
- Peel and cut bananas. By freezing the bananas properly, the blending process will be much easier later. To freeze, peel your ripe bananas and cut into 5-6 pieces. Place in an air-tight bag or container and freeze overnight. If they are still soft when you’re ready to use, they are not frozen enough.
Kitchen essentials:
- Food processor. A high-speed blender will also work but I find that a food processor works better.
Brownie Batter Smoothie Bowl – Healthy + Vegan
Course: Smoothies/JuicesDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
0
minutesTotal time
20
minutesFudgy brownie batter swirls in a vanilla banana-based smoothie bowl. This smoothie bowl makes the perfect breakfast for chocolate lovers – or even dessert.
Ingredients
- Brownie batter
6 medjool dates, pitted
3/4 cup nondairy milk
1/2 tbsp cacao powder
2 tbsp coconut sugar or pure maple syrup (optional)
1/4 tsp salt
- Smoothie/nice cream base
4 frozen bananas
1/4 cup nondairy milk (more as needed)
1 tbsp vanilla extract
Directions
- Soak the dates in hot water for 10 minutes. This will soften the dates and make them easier to blend. Drain from the water and transfer them to the food processor.
- Make the brownie batter “sauce.” Along with the dates, add the remaining ingredients for the brownie batter to the food processor. Blend until you get a smooth and creamy texture. At this point, you can add more nondairy milk for a thinner sauce if desired. Remove the brownie batter from the food processor and set aside.
- Make the smoothie/nice cream base. Add all the ingredients for the base to your food processor (no need to wash it first). Blend until you have thick and creamy smoothie base. If blending is difficult, add a splash more milk.
- Serve. Transfer the vanilla smoothie base to serving bowls and pour the chocolate brownie batter over top. Enjoy!
Notes
- The original recipe is written for 2 servings because I find it easier to make the brownie batter in a large batch, especially when using a large blender or food processor. Extra brownie batter can be refrigerated for a few days.
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Nutrition Facts
2 servings per container
Serving Size1 servings
Calories524
- Amount Per Serving% Daily Value *
- Total Fat
2.8g
5%
- Saturated Fat 0.6g 3%
- Trans Fat 0.0g
- Cholesterol 0.0mg 0%
- Sodium 661.6mg 28%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
126g
42%
- Dietary Fiber 12.5g 50%
- Sugars 92.5g
- Protein 7.8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
