I love green smoothies. I totally credit them with starting my day off right with a big serving of fruit, vegetables and healthy fats, and helping my immune system out. And I haven’t caught a cold in ages! Most days I drink them on the go, but on those (rare) lazy mornings when I have the time, I love to make a smoothie bowl. It just makes me happy to eat a breakfast that looks so pretty! I also love the opportunity to add even more colour, crunch and texture on top like fresh fruit, coconut, granola, chia seeds, nuts or anything else you like.
Today’s recipe, a Raspberry and Cacao Smoothie Bowl definitely tastes as good as it looks! I think this may be the first time ever that I haven’t used greens as the base for my smoothie – which feels a little bit indulgent – but as you’ll see below, the ingredients I’ve used still have a heap of amazing health benefits to get you feeling good first thing in the morning.
I’d happily eat this for either breakfast or dessert! Instead of kale, our base today is raspberries and bananas, both frozen. There are a couple of reasons I’ve opted for frozen fruit here. It’s summer in the southern hemisphere right now and we’ve been having some very hot days recently, so a cool refreshing breakfast is definitely a good thing. While this smoothie is celebrating lots of seasonal summer produce, frozen raspberries are available affordably all year round and have all the same nutritional benefits as fresh.
Raspberries are so amazingly good for you, high in fibre and vitamins and low in sugar compared to many other fruits. They help to make the smoothie nice and filling. And the most important reason is that frozen fruit – especially bananas – help to thicken the smoothie. which is necessary when you’re enjoying it in a bowl so it’s scoopable and your toppings don’t sink to the bottom!
I’ve also used some other beautiful seasonal fruits both in the smoothie and on top – white peach for a little sweetness, a fig for its fibre and minerals and I decided to try tropical dragonfruit for the first time. I liked it’s subtle taste and it looks super pretty as a topping, but I also learned that it’s also high in antioxidants, Vitamin C, anti-inflammatory benefits and more! As well as the fruit, I’ve added a little cacao which goes beautifully with raspberry for extra indulgence and chia seeds for protein and to help thicken it.
No two smoothies I make are ever the same, based on what is in season, and more importantly – what I currently have in the fridge! So please feel free to use this base recipe as a starting point and experiment with other ingredients and toppings that you love. This recipe makes one really large smoothie bowl that should definitely keep you full until lunchtime, or you can share it with your sweetie for a beautiful Valentine’s Day breakfast.
Related Post: My Favourite Green Smoothie
Raspberry and Cacao Smoothie Bowl
Serves 1 or 2
For the smoothie
- 1 cup frozen raspberries
- 2 small bananas (preferably frozen)
- 1/2 – 3/4 cup Coconut & Almond milk
- 1/2 white peach
- 1 fig
- 2 slices dragonfruit, skin removed
- 1 teaspoon cacao
- 1/2 teaspoon chia seeds
For the toppings
- Fresh coconut flakes
- Extra raspberies, fresh or frozen
- 2 slices dragonfruit, cut into heart shapes (optional)
- 2 slices white peach
- Edible flowers, optional
To make the smoothie, place the frozen raspberries and bananas and 1/2 cup Coconut & Almond milk into your blender or NutriBullet. Blend until they have broken down. Add the peach, fig, dragonfruit, cacao and chia seeds and blend again for 1 minute or until smooth. Check the consistency and add the extra almond milk if it’s too thick, but remember we are going for a nice scoopable consistency.
To serve the smoothie bowl, pour into a large bowl, or two if you’re sharing. Top in your own creative way with coconut, extra raspberries, dragonfruit, peach slices and edible flowers or your favourite things! Enjoy straight away.