- Healthy Dessert
Very berry summer smoothie bowl
- 5-10 mins
- Serves 1-2
- Gluten Free
- Kid Friendly
- Nut Free Option
- Oil Free
- Refined Sugar Free
- Soy Free
- Super Easy
The key to a good smoothie bowl base is consistency! A nice icy, thick, almost ‘soft serve’ texture is ideal. For this, ice cubes and frozen blueberries are essential.
Ingredients for the smoothie base:
- 3 Medjool dates, pitted
- 1 ½ cups frozen blueberries
- 3 walnuts
- 1 tbsp hemp seeds
- Handful ice cubes
- ½ cup plant milk + extra if needed
- Small handful of spinach
- 1 frozen sachet of unsweetened Açai purée (cheaper when on special at Coles and Woolworths!)
- Homemade granola
- 1 tbsp 100% almond or peanut butter
- 4 strawberries, sliced
- Sunflower seeds
- Chia seeds
- A light sprinkle of buckwheat groats
- Slice open and remove the pits from the medjool dates.
- Combine all ingredients into a high powered blender. Pause to mix ingredients around before adding more milk; the key is in the icy and thick texture. Too much milk will make this too runny. Add small amounts of milk to aid blending if required.
- Pour into a breakfast bowl and add toppings. (Smoothie bowls are unofficially about presentation, line things up, or throw it all down in a big mess. Delicious either way!)
- Swap plant milks for different tastes, or even swap milk for young coconut water.
- Use a mix of frozen berries in the smoothie base for different flavours and textures. Blackberries will add more seedy berry textures, while raspberries will add more tropical flavours.
- Add more dates if you’re a sweet tooth. However dates are fairly calorie dense, so it is helpful to be mindful of this depending on your needs.
- Try adding spinach, it totally ‘disappears’ in the smoothie base, I promise, it is tasteless, and a great way to get in some extra sneaky veg)
- If you’ve served enough, and you have leftovers, grab a spare ice cube tray and pour it into the ice slots. Later on you can throw them back into the blender for another bowl!