- Breakfast
- Brunch
- Healthy Dessert
- Snack
Very berry summer smoothie bowl
- 5-10 mins
- Serves 1-2
- Gluten Free
- Super Easy
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Soy Free
- Nut Free Option
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
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
Optional:
- Small handful of spinach
- 1 frozen sachet of unsweetened Açai purée (cheaper when on special at Coles and Woolworths!)
Toppings:
- Homemade granola
- 1 tbsp 100% almond or peanut butter
- 4 strawberries, sliced
Optional:
- Pepitas
- Sunflower seeds
- Chia seeds
- A light sprinkle of buckwheat groats
Directions
- 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!)
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Jayden Ordner
