Smooth, raw chocolate sauce and pink-hued smoothie bowls from the Katie’s Healing Kitchen cookbook make up this super-simple dreamy breakfast you’ll be craving for days. Our tip? Make extra chocolate sauce for drizzling over oatmeal, ice cream sundaes, and baked goods.
What you need:
2 cups vanilla vegan yogurt
1 banana, peeled, cut into chunks, and frozen
2½ cups frozen strawberries
1 tablespoon coconut milk
¼ cup plus 1 tablespoon maple syrup, divided
¼ cup raw cacao powder
¼ cup coconut oil, melted
⅛ teaspoon salt
Garnishes:
½ cup fresh raspberries
½ cup cacao nibs
¼ cup hemp seeds
What you do:
- Allow fruit to thaw for 15 minutes and then into a blender, add yogurt, banana, strawberries, milk, and 1 tablespoon maple syrup, and blend until smooth.
- Into a small bowl, add remaining ¼ cup maple syrup, cacao powder, coconut oil, and salt, and whisk until smooth.
- Divide smoothie blend between two serving bowls, top with equal parts garnishes, and drizzle each with half of chocolate sauce.
Subscribe to VegNews by February 20 and get our Winter Wellness Issue FREE!
Subscribe
Subscribe to VegNews by February 20 and get our Winter Wellness Issue FREE!
Subscribe
