Reciped by @twospoons.ca
For the smoothie bowl
- 3 Tbsp chia
- 1/2 Cup (120ml) 10-minute homemade almond milk, plus more if desired (or store bought mylk)
- 1 Tbsp (15ml) maple syrup (optional), to sweeten
- 1 Tsp Rawnicepink pitaya powder (optional)
- 1/2 Cup frozen raspberries
- 1/4 Cup frozen mango
- 1/4 Cup (2-3) frozen cauliflower florets
- 1/2 Banana
- 1 Scoop vanilla plant-protein powder
- 1 Tbsp maca powder
- Splash almond milk, for blending
For the toppings
- Coconut flakes
- Frozen raspberries
- 2 Lychee
- Banana, chopped
- Combine chia, oats and homemade almond milk in a bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Place in fridge to absorb overnight, or at least for 30 minutes. Optional to add 1 tbsp maple syrup to sweeten if using store bought mylk.
- When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency.
- In a blender add frozen raspberries, mango, cauliflower, banana, protein powder and maca powder. Add a splash of almond milk for blending. (The amount of almond milk required will depend on how powerful your blender is. I used about 1/4 cup (60 ml)). Blend ingredients until smooth.
- Pour both chia pudding and pink smoothie into a bowl. Top with banana, lychee, frozen raspberries and coconut flakes.
Try this recipe in our Cocoboo bowl, you can buy it here!