Yes, a decadent chocolate chip cookie bowl that counts as a wholesome breakfast! (Or snack, or dessert, or lunch!) There are so many great ingredients secretly tucked into this creamy smoothie bowl. It also delivers plant-based protein and healthy fat.
The cookie-like smoothie base is sweetened with pears and dates, and gets a malty flavor from the adaptogen, maca. Coconut water ice cubes – a cinch to make ahead simply by pouring boxed coconut water into an ice cube tray and freezing – make it thick and frosty.
Then, topped with an assortment of raw chopped nuts, hemp seeds and a handful of cacao nibs or chopped dark chocolate, it is a perfect balance between sweet and crunchy, chocolatey and cold. It works on so many levels!
Chocolate Chip Cookie Bowl
2 T. pecans
3/4 c. unsweetened vanilla almond milk
1/2 t. maca powder
1/2 of a ripe pear, cored and chopped
1 c. coconut water ice cubes (boxed coconut water frozen in ice cube trays)
1 T. cacao nibs or chopped dark chocolate
Toppings: hemp seeds, sliced almonds, walnuts, pecans, cacao nibs, shredded coconut, dark chocolate,
In a small bowl, combine the pecans, dates and almond milk. Leave to soak at least 15 min (preferably overnight in the refrigerator.
Combine the pecans, dates, almond milk, maca, pear and coconut water ice in a blender. Blend on high until smooth and creamy. Add in the cacao nibs or dark chocolate and pulse until just incorporated and broken up a bit.
Pour into a serving bowl and top with desired toppings. Serve immediately as it will soften and become soupy over time.