Cacao-Coconut Smoothie Bowl Recipe

Thursday, January 16, 2020

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!