Easy, uncooked chocolate sauce and pink-hued smoothie bowls from the Katie’s Therapeutic Kitchen cookbook make up this super-simple dreamy breakfast you’ll be yearning for days. Our tip? Make further chocolate sauce for drizzling over oatmeal, ice cream sundaes, and baked items.
What you want:
2 cups vanilla vegan yogurt
1 banana, peeled, lower into chunks, and frozen
2½ cups frozen strawberries
1 tablespoon coconut milk
¼ cup plus 1 tablespoon maple syrup, divided
¼ cup uncooked cacao powder
¼ cup coconut oil, melted
⅛ teaspoon salt
For the toppings:
½ cup contemporary raspberries
½ cup cacao nibs
¼ cup hemp seeds
What you do:
- Enable fruit to thaw for quarter-hour after which right into a blender, add yogurt, banana, strawberries, milk, and 1 tablespoon maple syrup, and mix till easy.
- Right into a small bowl, add remaining ¼ cup maple syrup, cacao powder, coconut oil, and salt, and whisk till easy.
- Divide smoothie mix between two serving bowls, prime with equal elements garnishes, and drizzle every with half of chocolate sauce.
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