Chocolate Nice Cream Smoothie Bowl

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Hubbards have just realised a new muesli in celebration of their 25th birthday! The muesli what you’d imagine to be the perfect birthday treat. It includes some of my favourite foods to indulge in such as dark chocolate, freeze dried raspberries and almonds – yum! Although you could simply eat this with a splash of milk, I wanted to create something a little more special because as you all know I'm a massive lover of everything and anything chocolate.

I was inspired by the dark chocolate and raspberry combo so I’ve created my own breakfast recipe using those same flavours. My recipe is a Chocolate Nice Cream Smoothie Bowl that’s topped with Hubbard’s birthday muesli along with almonds, banana, raspberries and strawberries. It’s perfect for the upcoming summer days and tastes like ice-cream but is better for you! 

When I created this, I like to slice my bananas into disks and place them in a plastic container. They freeze faster and end up with a lot less ice on them like this. They also blend faster which means the consistency is a lot creamier. 

 If you don’t have a high speed blender you may need to add more liquid for the process to be easier or you can let your banana defrost at room temperature for 15 minutes prior. This will affect the consistency and the mixture and it may be more softer/runnier than intended. When I make mine it's like soft ice-cream out of the freezer however it will melt if you don't consume it immediately and begin to become softer and thinner in consistency. 

Also, if you’re not wanting to indulge in Hubbard’s special birthday muesli you can always try out their Hot or Cold Ancient Grain & Coconut Muesli or Five Grains & Hazelnut Muesli which are both favourites of mine and are healthier options. 


CHOCOLATE NICE CREAM SMOOTHIE BOWL

INGREDIENTS

2 bananas, frozen
1 tablespoons coconut cream or nut milk
3 teaspoons cacao powder
1 tablespoons honey or liquid sweetener of choice

Toppings:
1/2 banana, sliced
2 strawberries, halved
5 almonds
1 tablespoons freeze dried raspberries, optional
1/4 cup muesli of choice, I used Hubbards

LETS MAKE IT

Add the frozen banana and cream/milk to a high speed blender or food processor and pulse to a crumble. Scrape down the sides add the mixture to the centre when needed. Continue to pulse until the mixture becomes creamy and smooth. Add the cacao powder and pulse until combined. 

Add the mixture to a bowl sprinkle across the muesli and top with strawberries, sliced banana, freeze dried raspberries and almonds or your favourite toppings!


Disclaimer: I created this recipe as part of an advertorial that I've created for Hubbards new birthday muesli. As always, I only ever collaborate with brands that I love all thoughts/opinions are my own.