NEAPOLITAN SMOOTHIE BOWL

SERVES 2 BOWLS

FOR THE CHOCOLATE LAYER

1 cup (252 g) frozen banana pieces

3 tbsp. (15 g) raw cacao powder

4 Medjool dates, pitted

Pinch of salt

1/3 cup (80 ml) water

FOR THE VANILLA LAYER

1 1/2 cups (378 g) frozen banana pieces

1/4 cup (37 g) hulled hemp seeds

3 Medjool dates, pitted

Seeds scraped from 1/2 of a vanilla bean

Pinch of salt

1/3 cup (80 ml) water

FOR THE STRAWBERRY LAYER

1 1/2 cups (382 g) frozen strawberries

3 Medjool dates, pitted

1/2 cup (120 ml) water

1 tbsp. (15 ml) lemon juice

FOR THE FINISHING TOUCHES

1/2 cup (85 g) sliced fresh strawberries

1/2 cup (75 g) sliced fresh bananas

2 tbsp. (16 g) cacao nibs

2 tbsp. (18 g) hulled hemp seeds

NUTRITIONAL VALUES

Calories: 723kcal
Fat: 18.2g (4.8g S.Fat)
Carbs: 130.4g
Protein: 18.6g
Sugar: 74.4g
Sodium: 123mg

METHOD

To make the chocolate layer: In a blender, combine all the ingredients and puree until smooth. Divide the mixture between two bowls and place in the freezer for 30 minutes to set.

To make the vanilla layer: In a blender, combine all the ingredients and puree until smooth. Divide the mixture evenly between the two bowls and place them in the freezer for 30 minutes to set (or overnight if you are prepping the night before).

To make the strawberry layer: To make the strawberry layer, combine all the ingredients in a blender and blend until smooth. Divide the mixture evenly between the two bowls.

Finishing touches: Sprinkle sliced strawberries, bananas, cacao nibs, and hemp seeds on top of each smoothie bowl. Serve right away.

RECIPE NOTES

Soak your dates in warm water for 15 minutes before making this recipe to ensure a smoother blend.