Tropical Delight Chocolate Smoothie Bowl (Vegan, GF)
Silky dark chocolate avocado mousse, studded with gem like strawberries, juicy ripe golden mangos, fragrant raspberries and blueberries, and sprinkled with a constellation of hemp seeds.
It tastes rather like a vacation, a get away, an escape from the mundane grays of everyday life.
“The air lay thick and still. The heat colored the mangos in hues of fire, cooking hard, green, young fruit into plump yellow-reds that scented the heavy air. There had never been such a year for mangoes.”
-Anuradha Roy, An Atlas of impossible Longings
“Who needs a smoothie recipe? I’ll never publish a smoothie or smoothie bowl recipe”
This I said, while sitting across from my new friend and talented blogger Elinor from Let’s Brighten Up.
There we sat, still picking at the ruins of our huge Greek salads and stuffed grape leaves.
“Um, I want smoothie recipes” called our waitress Rio from her work station.
We waved her over. “But everyone knows how to throw fruit in a blender and press go, it seems like a cop out to call it a recipe.” we answered her.
“Not everyone“, she deadpanned.
This recipe goes out to you Rio.
I love things that are indescribable like the taste of an avocados or the smell of a Gardenia.
-Barbra Streisand
I sprinkle hemp seeds on salads, and smoothie bowls. They add a wonderful soft crunch and subtle nutty flavor to everything not to mention the health boost from Omegas. I use this brand.
Check out my Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
Tropical Delight Chocolate Smoothie Bowl (Vegan, GF)
A delightful dark chocolate, raw, avocado pudding studded with mangoes and berries and sprinkled with nutty hemp seeds. A healthy delicious ten minute breakfast!
Chocolate Avocado Pudding
- 1/2 cup very ripe avocado, about 1 small avocado
- 1/3 cup melted dark chocolate
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 pinch sea salt
- 2-4 tbsp non-dairy milk of your choice
Toppings
- 1 ripe cubed mango
- 1 cup mixed ripe berries of your choice
- 2 tbsp hemp seeds
-
Blend all of the pudding ingredients in a food processor or blender.
Thin with some or all of the non-dairy milk until you have reached the right texture for you.
You can easily double the pudding recipe and it will keep well for at least three days in a lidded container in the refrigerator.
-
Separate into bowls and top with fruit and a sprinkling of hemp.
What a lovely surprise to see a quotation from that book I sent you for your birthday. On Pemba, the African island where I once lived, many different kinds of mango grow. The trees are majestic. One kind of Pemban mango – the variety locally called “boribo” – is as large as a newborn’s head, and indescribably sweet and melt-in-your-mouthy. The villagers used to bring me different kinds of mango as gifts because they knew I could never get enough. Well, one time I did reach my limit. I had eaten so many mangoes that my stomach finally rebelled. It was about another week before I could eat them again. This recipe looks delicious. Perfect for a summer breakfast in a garden or on a veranda.
I adore that book.
Oh those mangos form Pemba sound like fresh custardy mango goodness. I hope one day to have all the mangos I want. Rebel al you want stomach I’m going to love every moment! Sounds like the garden of Eden.