Vegan Chocolate Raspberry Smoothie Bowl
A rich, chocolatey smoothie bowl bursting with raspberries and topped with granola, coconut, and fresh berries — ready in ten minutes flat.
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Servings: servings
Ingredients
Smoothie
- 2 cup raspberries frozen (about 250g)
- ¾ cup cacao powder unsweetened (90g)
- ¾ cup granola (90g)
- 2 tablespoon agave syrup or maple syrup (30mL)
- 1 cup plant-based milk such as soy, almond, or coconut milk (240mL)
- 1 tablespoon soy protein powder optional (8g)
Optional Toppings
- shredded coconut for topping
- granola additional, for topping
- raspberries fresh, for topping
- blueberries fresh, for topping
Instructions
- Add the raspberries, cacao powder, granola, agave syrup, plant-based milk, and protein powder (if using) to a high-speed blender.
- Blend on high until smooth and creamy, stopping to scrape down the sides as needed, about 1 to 2 minutes.
- Pour the smoothie into a bowl.
- Top with shredded coconut, additional granola, fresh raspberries, and fresh blueberries as desired. Serve immediately.
Notes
Be sure to use frozen raspberries for the smoothie to get that thick, scoopable texture. If you only have fresh raspberries, spread them on a tray and freeze for a couple of hours before making this.
Nutrition (Estimate per Serving)
Calories: 420kcalCarbohydrates: 75gProtein: 17gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 95mgFiber: 20gSugar: 28gCalcium: 160mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
