Strawberry Dark Chocolate Smoothie Bowl
Why this recipe works
- Ready in minutes: Everything is blended cold and served immediately, making it practical for a fast breakfast or snack.
- Thick, creamy base: Greek yoghurt and banana give the bowl body without needing extra liquid.
- Crunchy finish: Dark chocolate and flaked almonds add contrast to the smooth fruit and yoghurt base.
Get the most out of this recipe
Timing notes
- Serve straight away: The bowl is at its best immediately after blending, while it is cold, thick and freshly aerated.
- Use chilled ingredients: Cold fruit and yoghurt help keep the mixture spoonable without diluting the flavour.
Texture tips
- Keep it thick: If the blender struggles, pulse and scrape down the sides rather than adding extra liquid too quickly.
- Blend until fully smooth: Stop once the strawberry, banana and cocoa are completely incorporated for an even, creamy base.
Ingredient swaps
- Change the sweetness: Maple syrup can replace honey for a slightly deeper, more caramel-like sweetness.
- Make the topping nut-free: Use roasted sunflower seeds instead of sliced almonds for crunch without nuts.
Equipment you'll need
Ingredients
Instructions
- Set aside a few strawberries for topping, then add the remaining strawberries to a blender. Peel the banana and add it to the blender with the greek yogurt, cocoa powder and honey.
- Blend until very smooth and thick, stopping to scrape down the sides as needed. If it is struggling to move, pulse and use a spatula to help it along rather than adding extra liquid.
- Spoon the smoothie into a bowl and smooth the top. Slice the reserved strawberries and scatter them over the bowl.
- Finely chop or shave the dark baking chocolate, then sprinkle it over with the sliced almonds. Serve immediately while cold.
Recipe notes
Tips
- For the thickest texture, chill the fruit and greek yogurt well before blending.
- If making this for young children, chop the dark baking chocolate very finely so it is easier to eat.
Substitutions
- Replace honey with maple syrup for a different sweetness and flavour.
- Replace sliced almonds with roasted-sunflower-seeds for a nut-free crunch.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, cover and chill for up to 1 day; stir well before serving as it will thicken and may weep slightly.
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Recipe overview
- Servings: 1 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Almonds Milk
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