Chocolate smoothie bowls are best served with homemade truffles. Do you agree? Here's a recipe that takes a little bit more time, but it's totally worth it!
8 medjool dates (soaked in water for 10 minutes then drained)
2 tbsp nut butter of choice
1/2 tsp vanilla extract
a splash of water if needed
1/2 cup date caramel
3-4 tbsp peanut butter
1/3 cup raw buckwheat groats
DARK CHOCOLATE (for coating)
1/3 cup coconut butter
2 tbsp coconut oil
2 tbsp coconut sugar
1/2 cup cacao powder
a dash of vanilla extract
salt, to taste
5 frozen bananas
1/4 cup oat milk
1 tbsp chaga powder (optional)
1 tbsp cacao powder (add more if preferred)
Place all your date caramel ingredients in a food processor and process until smooth and creamy. Add a splash of water only if needed.
Add all the your dark chocolate ingredients in a small sauce pan. Bring the heat to low and stir continuously while cooking.
Once the coconut butter and coconut oil has melted, turn off the heart and keep stirring until the mixture is smooth. Set aside to cool slightly.
Place all your truffle ingredients (except the dark chocolate) in a food processor and blend until all ingredients are incorporated.
Shape into balls and coat with the dark chocolate. Dust with more cacao powder. (optional) Set aside in the fridge until ready to use.
CHOCOLATE NICE CREAM
In a high-speed blender, blend all your nice cream ingredients until smooth, creamy and lump-free.
Serve them in your favouriteCoconut Bowlsand top with your prepared truffles and a little more
My name is Alina and I am a plant-based food and lifestyle content developer and photographer based in New York City. I am certified in Plant-Based Nutrition by the T. Colin Campbell Center for Nutrition Studies with a degree in Psychobiology from UCLA. Additionally, I hold a master's degree in biochemistry & molecular biology, but my passion lies in inspiring individuals to live mindfully through a holistic plant-based lifestyle.