by Leitchy Creates
What a better way to start the day than with a bowl of creamy buttery, coconutty and chocolatey goodness?! Basically an ice cream sundae for breakfast! Whats not to like?!
I've blended the creamed coconut and cacao with banana to sweeten the smoothie naturally and create that thick and creamy ice cream texture we all know and love. You can also use the hard part of the top of a full fat coconut milk can if you can't find a bar of coconut creamed.
I've then topped the bowl with a big dollop of creamy vanilla coconut yoghurt too make things even more rich and luscious! Nut butter, as it makes the world a better place. Sweet and bright strawberries as strawberries and chocolate are a winning combination, toasted almonds for a nice crunch, more chocolate and of course salted ape snacks coconut curls! The coconut curls saltiness enhance the whole bowl, add a beautiful contrast against the dark chocolate and really intensify the chocolate flavour. UMMMUMMM!!
If my description hasn't persuaded
Ingredients - serves one
25g coconut creamed
40ml hot water
50ml cashew milk
2 tbsp cacao powder
150g frozen banana
1 heaped tbsp vanilla coconut yoghurt
1 heaped tbsp nut butter - I used coconut and cashew
50g strawberries, sliced
5g flaked almonds
8g ape snacks salted coconut flakes
1 piece raw dark chocolate, finely chopped
Put the coconut creamed in the boiling water and leave to disolve.
Meanwhile, toast the almonds followed by the coconut in a dry non stick pan, over a medium heat until golden. Pour into a bowl and put to one side.
Once the cream has disolved, pour it into a high speed blender with the milk, cacao and banana.
Blend on high until thick and silky smooth.
Pour/scoop the smoothie into a bowl and level with a spoon.
Dollop on the yoghurt and nut butter.
Scatter over the strawberries and toasted nuts.
Sprinkle with chocolate and serve.