I know smoothie bowls are super in right now, but I’ve been drinking my smoothies with a (stainless steel) straw for so long now that I don’t think I ever would have tried a smoothie bowl if it hadn’t been for Spunky Ginger. No, my 5 year old isn’t hip to trends, she thought of eating her smoothie in a bowl all by herself. ???? To tell you the truth, I tried to talk her out of it at first. But what’s the point in arguing? If she wants to eat her smoothie in a bowl, Kelly, just give it to her in a bowl. Sheesh. ????
Ginger’s smoothie looked so plain there in the bowl that I had to put some fruit on top, and before you know it we were a smoothie bowl family. It’s really the toppings that make it so enjoyable, kind of like granola and yogurt. The addition of the avocado gives this smoothie a kind of mousse-like texture that’s especially nice. I guess Ginger knew what she was doing. Blueberries, and toasted coconut are my personal favorite toppings. 😉
Dairy-Free Smoothie Bowl
1 cup canned coconut milk
1/2 of a soft avocado
1/2 soft pitted Medjool date
5 drops vanilla liquid stevia
pinch of sea salt
1 tablespoon cocoa powder
2 tablespoons collagen protein (this is dairy-free, not vegetarian)
1/4 teaspoon pumpkin pie spice (optional)
8 ice cubes
toasted coconut, blueberries, and strawberries to top
NOTES: I’ve kept this low sugar by using half a date and stevia, but you could do a whole date instead, and no stevia. I’ve also played around with more ice, less ice, and more avocado, and I really think following the recipe exactly as it’s written is the yummiest. 🙂
- Add all of the ingredients to the blender and puree.
- Transfer to a bowl and top with toasted coconut, blueberries, and strawberries.
Makes 1 large or 2 small smoothie bowls.