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Cacao-Coconut Smoothie Bowl Recipe

Cacao-Coconut Smoothie Bowl Recipe

Stick to those resolutions! We may be nearing the end of January, but you can still stay healthy. Our smoothie bowl recipe makes it easy—it’s a G&G favorite. Creamy coconut and cacao powder are a perfect pair, but add fresh fruit, granola & hemp hearts and you’ve got quite the team of ingredients.

 

INGREDIENTS:

  • 2 Tbsp coconut flakes
  • 1/3 cup blueberries
  • 1 Tbsp maple syrup
  • 3/4 cup coconut milk
  • 4 oz strawberries
  • 1 banana
  • 2 Tbsp cacao powder
  • 2 Tbsp hemp hearts
  • 6 edible flowers
  • 1/2 cup granola

 

 

INSTRUCTIONS:

1. MAKE COMPOTE & TOAST COCONUT

 

TIP: Freeze banana ahead of time for an even thicker smoothie!

 

  • In a small pot, heat coconut flakes over med-low and toast 3—4 min, until golden, then remove from pot and set aside
  • In the same pot used for coconut, combine blueberries, maple syrup & 2 Tbsp of the coconut milk over med heat and bring to a boil
  • Reduce heat to med-low and cook 5—8 min, until thickened, smashing blueberries with a wooden spoon 
  • Remove from heat and transfer to the fridge or freezer to cool

 

2. MAKE SMOOTHIE BOWL BASE

  • Thinly slice strawberries
  • In a blender, combine banana, remaining coconut milk, cacao powder & 1/4 cup ice, then blend until smooth (the mixture should be thick; if it’s too thin, add more ice!)

 

3. GARNISH & GATHER

  • Divide smoothie bowl base between 2 bowls then top each with blueberry compote, toasted coconut, strawberries, granola, hemp hearts & edible flowers

 

Enjoy!