Smooth, raw chocolate sauce and pink-hued smoothie bowls from the Katie’s Healing Kitchen cookbook make up this super-simple dreamy breakfast you’ll be craving for days. Our tip? Make extra chocolate sauce for drizzling over oatmeal, ice cream sundaes, and baked goods.
What you need:
2 cups vanilla vegan yogurt
1 banana, peeled, cut into chunks, and frozen
2½ cups frozen strawberries
1 tablespoon coconut milk
¼ cup plus 1 tablespoon maple syrup, divided
¼ cup raw cacao powder
¼ cup coconut oil, melted
⅛ teaspoon salt
½ cup fresh raspberries
½ cup cacao nibs
¼ cup hemp seeds
What you do:
- Allow fruit to thaw for 15 minutes and then into a blender, add yogurt, banana, strawberries, milk, and 1 tablespoon maple syrup, and blend until smooth.
- Into a small bowl, add remaining ¼ cup maple syrup, cacao powder, coconut oil, and salt, and whisk until smooth.
- Divide smoothie blend between two serving bowls, top with equal parts garnishes, and drizzle each with half of chocolate sauce.