Chocolate & Caramel Smoothie Bowl from our Blue Diamond Recipe Collection

A rich decedent smoothie bowl perfect for sharing.
Part of our delicious Clean Supper Club recipe collection for Blue Diamond Almonds. This recipe uses Almond Breeze nut milk and the extremely more-ish Blue Diamond Honey Roasted Almonds.

Ingredients
Chocolate Smoothie
1 avocado
3 frozen bananas
4 heaped tablespoons of raw cacao powder
100ml of Almond Breeze of your choice, we choice the Unsweetened Almond Breeze.
 
Caramel Scoop
12-pitted dates
3 tablespoons of Almond Breeze
1 ½ maple syrup
 
Toppings
5 strawberries
1 banana
½ packet of Blue Diamond Honey Roasted Almonds
1 teaspoon of Bee pollen
Raspberries
Chocolate drizzle (1 heaped teaspoon of coconut oil and 2 tablespoons of raw cacao powder)

Method
Peel and chop the bananas, place them in a freezer bag and freeze overnight.
 
For the chocolate smoothie using a blender or food processer blend together the avocado, frozen bananas, raw cacao powder and your Almond Breeze until smooth.
 
Then spoon evenly into two bowls.
 
For the caramel scoop, remove the stones from the dates and put in a blender or food processer and blitz until gooey. Add the Almond Breeze and maple syrup and blend until combined.
 
Then spoon on to the chocolate smoothie bowl.
 
Now it is time to get creative with your toppings!
 
To Serve
For the chocolate drizzle, in a pan melt 1 heaped teaspoon of coconut oil, once melted stir in the raw cacao powder.
 
Slice the bananas, shape the strawberries, and chop the Blue Diamond Honey Roasted Almonds. Scatter over the smoothie bowl and then sprinkle over the bee pollen and decorate with either fresh or frozen raspberries.
Finally drizzle over the warm chocolate.