Cocoa, Peanut Butter and Hazelnut Smoothie Bowl

Recipe and styling by Wida Foster


For the smoothie:
1. Blend bananas, coconut cream, peanut butter, cocoa powder, maple syrup and vanilla until smooth.
2. Transfer smoothie to a bowl.

For the topping:
Top smoothie with chopped dark chocolate, hazelnuts, sunflower seeds, flax seeds and dried banana, as desired.

Serves 1
Total time: 15 min
Replace frozen fruit with fresh fruit and add 2 to 4 ice cubes to blender. Peanut butter can be replaced with almond butter or macadamia butter.


For the smoothie:
1 ½ frozen bananas, peeled and sliced
¾ cup coconut cream
2 tbsp peanut butter
1 tbsp raw cocoa powder
1 tbsp maple syrup
½ tsp vanilla paste

For the topping:
20g dark chocolate, chopped
3 tbsp hazelnuts, roughly chopped
½ tbsp sunflower seeds
2 tsp flax seeds
2 tbsp dehydrated or dried bananas