Preparation time: 15 minutes plus freezing time
Serves: 2-3
Dietaries:
- Vegan – choose a vegan dark chocolate for the bark or simply leave it off
- Dairy Free
- Gluten Free
Ingredients
Smoothie Bowl
- 2 bananas, peeled and frozen
- 1 punnet Driscolls strawberries, frozen
- 1 punnet Driscols raspberries, frozen
- 2 tablespoons Mayvers smooth peanut butter
- ½ cup or 2-3 scoops frozen coconut yogurt
- ½ – 1 cup Vitasoy Unsweetened Oat Milk
- 1 tablespoon Natural Evolution Gut Health Powder
Toppings
- 1 banana, thinly sliced
- 1 punnet Driscolls strawberries, sliced
- 1 punnet Driscolls blueberries
- 1 punnet Driscols blackberries
- ½ – ¾ cup Table of Plenty Pro-Biotic Muesli
Peanut Butter Bark
- 4 tablespoons Mayvers Skin on Smunchy Peanut Butter
- 3 tablespoons coconut oil
- Freeze dried raspberry, strawberry and banana pieces
- Roughly chopped roasted peanuts
- Puffed quinoa or amaranth
- 20g melted vegan dark chocolate, optional, to drizzle
Method
- For the peanut butter bark, place peanut butter and coconut oil in a microwave safe bowl and microwave in 30 second bursts, stirring between each burst until melted and combined. Pour onto a baking paper lined tray, scatter over your choice of freeze-dried fruits, nuts and puffed quinoa and drizzle with chocolate. Pop in the freezer for 30 minutes or until frozen.
- For the smoothie, place all ingredients in a blender and blend until smooth. Add a little more milk if needed to reach the desired consistency. You want it to be thicker than a regular smoothie but a little thinner than a custard pudding. Pour into bowls.
- Decorate with bananas, berries and muesli as desired. Take the peanut butter bark from the fridge or freezer and break into shards. Finish your smoothie bowl with big shards of peanut butter bark and enjoy!
