The Chocolate Cherry Almond Smoothie Bowl Recipe
🔪Prep Time: 10 minutes
12 oz. (340 grams) of extra firm silken tofu
2 large very ripe bananas
3 large medjool dates, pitted
32 grams (¼ cup) of raw organic cacao powder
1/8 teaspoon of fine sea salt
1½ teaspoons of almond extract
2 tablespoons of almond butter
2 cups of frozen cherries (a combination of sweet and tart give a nice complex flavor)
1First add the base and sweeteners to a high-powered blender container: the box of extra firm silken tofu, the very ripe bananas and medjool dates. Black spot bananas make for a creamy, silky smoothie bowl and also act as a natural sweetener.
2Next add the flavorings and healthy fats: the raw organic cacao powder, fine sea salt, almond extract and almond butter.
3Add the frozen cherries. Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated, stopping to scrape the sides as necessary, or by using the tamper if you have a Vitamix. This will take about a minute or more depending on your blender.
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A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico.
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