Forest Fruit Smoothie Bowl with Coconut Crunch
- Preparation time
- 10 min
- Number of people
- 2 people
- Meal type
- breakfast
Start your day fresh with a smoothie bowl full of forest fruits and creamy açai. The toasted coconut-almond crunch and fresh toppings make this breakfast extra special.
Ingredients
- 200 gaçai puree — frozen, unsweetened
- 100 gblueberries — frozen
- 100 graspberries — frozen
- 1banana — ripe
- 75 mlalmond drink — unsweetened
- ½ tspvanilla extract
- 100 gstrawberries — fresh
- 50 gblueberries — fresh
- 30 galmonds — unsalted
- 20 gdesiccated coconut
- 15 gcacao nibs
- 2 tsphoney
Method
- 1
Roughly chop the almonds.
- 2
Toast the almonds together with the desiccated coconut for 2–3 minutes in a dry frying pan. Keep stirring and remove from the pan as soon as the coconut turns light golden brown.
- 3
Cut the strawberries into large pieces.
- 4
Put the frozen açai, blueberries, raspberries, banana, almond drink and vanilla into a powerful blender.
- 5
Blend until a thick, smooth consistency is reached. Only add a small extra splash of almond drink if the blender really can't get the mixture moving. The bowl should remain thick enough to eat with a spoon.
- 6
Divide immediately into two bowls.
- 7
Loosely arrange the strawberries and fresh blueberries over the top.
- 8
Sprinkle the toasted almond-coconut crunch and cacao nibs over.
- 9
Finally, drizzle 1 tsp of honey per bowl over the topping.
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Sagas House