Banana Carrot Cake Smoothie Bowl

This bowl tastes just like a delicious carrot and banana cake but look out for the brain freeze twist!

Tip: Always keep a couple of peeled bananas in the freezer ready for smoothies and bowls!

Hint: Breakfast smoothie bowls are a perfect opportunity to add those extra supplements into your daily routine like mushroom powders & tonics or protein powders.

Prep time: 12 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 small frozen banana

1/2 small carrot, grated (50g)

1 pitted medjool date

1/2 cup of almond milk (unsweetened)

1/4 teaspoon of ground cinnamon

1/4 teaspoon of vanilla extract

4 ice cubes

2 teaspoons of unsweetened coconut yoghurt (optional)

Toppings

1/4 fresh banana, sliced

3 pecans, chopped

2 teaspoons of shredded coconut

1 pinch of ground cinnamon

Method

Soak the date in hot water while prepping your other ingredients.

Prep your toppings.

Drain the water from the date and then add it and all of the bowl ingredients to a high-speed blender or Nutri-Bullet

Blend on high for 10-20 seconds. You will need to keep scraping or tapping the mixture down.

Continue to pulse until all ingredients are combined and there are no noticeable lumps of dates, ice or carrot. Pulsing ensures the best consistency is achieved without heating up the ingredients and losing the frozen texture. You don’t want to over blend and have the mixture go too runny.

Scrape the mixture into your bowl and get creative with the toppings, these are just our recommendations but any seeds, nuts, fruits or muesli will add the perfect amount of crunch.

Calories: 273
Protein: 4.4
Carbs: 35.9
Fibre: 7
Fat: 11.3

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