Prep time: 5-10 mins
Total time: 10 mins
Very berry summer smoothie bowl
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.
breakfast, brunch, snack, healthy dessert
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free option, soy free, super easy, entertaining
Ingredients for the smoothie base:
3 Medjool dates, pitted
1 ½ cups frozen blueberries
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!)
1 tbsp 100% almond or peanut butter
4 strawberries, sliced
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!
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