Deciding whether these vegan chocolate velvet smoothie bowls with avocado and cocoa nibs are best suited for breakfast or dessert, is your call.
|3||bananas — frozen|
|2||dates — medjool|
|1/2 tsp||vanilla — paste|
|1-2||syrup — maple|
|1 cup||berries — seasonal|
Chop the bananas into bite size chunks and place in a food processor. Add the avocado, dates, cocoa powder, vanilla and maple syrup.
Blitz until creamy and smooth.
Divide between 2 bowls and top with berries, a spoonful of nut butter and cocoa nibs.
Reprinted with the permission of Bibby’s Kitchen@36.