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Chocolate, peanut butter and jelly smoothie bowl

Peanut butter choc bowl 7

 

Love chocolate, peanut butter and jelly (raspberry jam?). If so, you must try this smoothie bowl! It is absolutely delicious! It tastes like an indulgent decadent treat when it is actually bursting with goodness. Prior to experimenting with this recipe, I had never really understood the peanut butter and jelly combination. I am now converted! I adore how the creamy rich, upper palate-sticking peanut butter contrasts with the luscious clean, sweet, yet tart, crimson raspberry jelly.

 

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To add to this this gastronomic delight, I have topped this bowl with various toppings, which also add nutrients, texture and favour. You have tangy chocolatey cacao-coated goldenberries, which have a tart chewy fruity middle, chewy, crunchy nuts, seeds and low sugar granola, fragrant shredded coconut and an extra drizzle of peanut butter.

 

Peanut butter choc bowl 1b

 

The jelly, or jam is actually sugar-free raspberry chia jam, which takes just minutes to prepare and is simply mashed up raspberry with a little water, some chia seeds and a pinch of stevia (or coconut sugar if you prefer). This jelly can be made with any soft berry, e.g. strawberries and blueberries.

 

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The smoothie base contains oats (gluten-free if required), hemp of flaxseeds and chia seeds to add protein, fibre and omega-3s. I love adding protein powder too (plant-based if required).

This smoothie bowl really sets you up for the day and is a super pre or post-work-out snack. It is also makes a rather lovely pudding!

 

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By using plant-based milk and protein powder, it is suitable for vegans. By using gluten-free oats, it is suitable for coeliacs. It you have a nut allergy, simply substitute the peanut butter for seed butter (e.g. sunflower seed or pumpkin seed). One thing is sure, it tastes so good, you will be making this again and may even want to lick the bowl clean! Warning: it is also very popular with the kids!

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Makes: 1 X 500ml bowl

Preparation time: up to 10 mins (allowing for bananas to be frozen beforehand)

Ingredients:

 For the base:

Optional: 1 tsp. maca root powder

For the raspberry jelly:

  • 25g fresh raspberries
  • ¼ tsp. chia seeds
  • ¼ tbsp. cold water
  • Pinch of stevia (or ¼ tsp coconut sugar)

Topping ideas:

Cacao-coated goldenberries, sliced almonds, halved hazelnuts, low –sugar granola, cacao nibs, shredded coconut peanut butter drizzle raspberry jelly drizzle.

 

Method:

  1. Make the raspberry jelly first (to allow the chia seeds to absorb up the juices to make a jam). Put the raspberries in a small bowl and mash to form a paste using the back of a fork. Stir in the chia seeds, water and pinch of stevia and set aside to allow to thicken.peanut butter and choc prep 1
  2. In a blender or high-speed processor, mix together all the base ingredients to form a smooth creamy smoothie. Pour into a bowl.Peanut butter smoothie bowl 51
  3. Decorate with toppings as desired and drizzle over with raspberry jelly and peanut butter. Serve and enjoy!

 

Peanut butter choc bowl 9

Don’t forget you can find my favourite recipes in my FREE eBook here.

Peanut butter choc bowl 7

Peanut butter chocolate bowl 6

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