This chocolate smoothie bowl is the definition of ‘dessert for breakfast’, vegan, and simple to put together – no baking or cooking required! Oh, and when paired with the irresistibly chewy and flavourful cookie dough bites, it’s one of the tastiest ways to increase your intake of plantbased protein.
You can quite often find me in the kitchen experimenting with new smoothie bowl recipes. From banana ice cream to frozen cauliflower and colourful superfoods, it’s easy to together something new every day. And as long as you don’t go overboard with any of the ingredients (I’ve had a few spinach-y disasters in the past), it’s quite hard to go wrong in terms of taste. No wonder everyone on Instagram seems to love them! Throw a few ingredients into a blender, and you’ve got yourself a hydrating, nourishing breakfast.
About this chocolate smoothie bowl
However, the one thing I struggle with is that fruit and veg-only smoothies don’t keep me full for very long. No matter the portion size, my stomach starts rumbling again within half an hour. My go-to solution that doesn’t take the option of enjoying a bowl of fruity goodness of the table is ‘buffing up’ my smoothies with healthy fats and/or a source of protein (a few tablespoons of oats works like magic too). As far as the former is concerned, I love adding avocado to green smoothies, cashews to banana icecream and nut butters to pretty much any of them. Protein powders are great for extra flavour and helping my muscles grow and recover at the same time.
The protein base of this chocolate smoothie bowl is tofu. Of course, tofu is a go-to plantbased protein source for many, but I don’t blame you if you don’t automatically think to put it in a smoothie. Seeing a few other people do this made me quite sceptical at first. Now that I’ve given it a go, however, I’m never going back. Overnight, it’s become a staple smoothie bowl ingredient for me.
The trick is to use silken tofu. While not tasting like anything, it adds a luxuriously silky texture, mixing well with the other ingredients. I tried the recipe with firm tofu too, and while it doesn’t interfere with the taste, the result proved a bit too dense for my liking.
No-bake chickpea cookie dough balls
Chickpeas are simply amazing. Hummus is an obvious favourite recipe. Cookie dough is on the subtler side, but with a few extra ingredients, beans turn into dense, moreish bites of deliciousness. Of course, you can make and eat them by themselves, storing them in the fridge for an energising snack (in fact, I’d recommend leaving them in the fridge for 15-20 minutes anyway for optimal results). But when eaten together with the protein smoothie bowl, they take an already amazing breakfast to the next level.
I added protein powder for a hint of extra flavour. It’s optional, as the chickpeas contain a lot of protein in themselves. Plus, you can adjust the amount of agave nectar used depending on how sweet you want them to be – I’d recommend adding a bit more if you don’t add protein powder. Also, feel free to use any nut or seed butter of your choice for this recipe.
This chocolate smoothie bowl is a breakfast to look forward to
Eat this straight away, ideally as breakfast or a post-workout meal – although, pudding for dinner is never out of question! You can even do your preparation in the evening, store in the fridge, and jump out of bed the next morning, knowing you have chocolate waiting for you. The finished smoothie bowl is:
- Packed full of vegan protein
- Creamy and super smooth
- Ready in ten minutes
- Exactly like eating dessert for breakfast
- Perfectly chocolatey
Other recipes you might like:
- Strawberry And Banana Vegan Protein Smoothie Bowl
- Savoury Oat And Tofu Vegan Egg Muffins
- White Bean Vegan Skillet Potatoes With Garlic Mushrooms
Let me know in the comments: are you a fan of smoothie bowls? If so, what’s your favourite flavour? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback below!
Vegan Protein Chocolate Smoothie Bowl & Cookie Dough Bites
For the smoothie bowl
- 1 large banana
- 7 oz silken tofu
- 1 tbsp cacao powder
- 2 tbsp almond milk
- 1 tbsp soy yoghurt
For the cookie dough balls
- 1 can tinned chickpeas drained and rinsed (about 240g or 1.5 cups)
- 2 tbsp almond butter
- 2 tbsp agave nectar
- 1/2 scoop vegan protein powder optional
- 1 oz dark chocolate chopped
- 2-3 tbsp almond milk
- 4 tbsp desiccated coconut
- To make the smoothie, simply blend together the ingredients in a blender or food processor until thoroughly combined
- Similarly, to make the cookie dough balls, blend together the ingredients except for the coconut, slowly adding the almond milk until a dough-like texture is formed. Taste and add more agave nectar if you want it sweeter. Roll into 7-8 balls (around 3 cm in diameter) and coat in the desiccated coconut. Leave in the fridge for 15-20+ minutes for optimal results.
- Wonderful when enjoyed together, but can be eaten separately!