BM# 72: Week 1/ Day 3
Dish: Chocolate Smoothie Bowl
I had quite a few ideas to make for the last day of this week’s smoothies theme. But I finally decided to make this Chocolate smoothie bowl. All kind of bowls are very popular these days, you have rice bowls, grain bowls, smoothie bowls etc. etc. My previous attempts at making a smoothie bowl were not very successful. I actually was having trouble getting the right consistency. They were more like a smoothie in a bowl and I didn’t know what the big deal about was them.
I admire all the beautiful smoothie bowls people post on Instagram and Facebook, but sometimes I wonder how practical those bowls are to eat. They have unpeeled fruits and huge chunks of chocolate that are almost impossible to eat as is. Check this post on the Kitchn to see for yourself.Well even with all this, I tried this Chocolate smoothie bowl. I didn’t want to use banana to thicken the smoothie, I used oats instead. Soaking the oats, chia seeds with cocoa powder in milk overnight softens them, so they can be ground to a smooth consistency the next morning. Chia seeds help in thicken the smoothie and give it an almost pudding like texture. As for the toppings, I love some crunch, slight sweetness in my smoothie bowls. So I topped mine bowl with a sliced banana, pecans, cacao nibs and toasted coconut chips.
Chocolate Smoothie Bowl
- ½ cup Rolled Oats
- 1~1¼ cup Unsweetened Almond Milk or Soy milk or other non-dairy milk
- 1~2 tbsp Maple Syrup (optional)
- 1 tbsp Cacao powder
- 1 tbsp Chia seeds
- ½ tsp Ground Cinnamon
For the topping:
- 1 Small Banana, sliced
- 1 tbsp Cacao nibs
- 2 tsp Pecans, chopped
- 2 tsp Toasted Coconut chips
- The night before you want to make the smoothie bowl, combine oats, ½cup almond milk , maple syrup, cacao powder, chia seeds and ground cinnamon in a bowl. Cover and refrigerate overnight.
- In the morning, add ½cup of the remaining almond milk and blend until smooth.
- Pour into the serving bowl and top with your topping. Serve immediately.