Ingredients
Cookie Dough
- 1 ½ cups almond flour
- ¼ cup peanut butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup maple or agave syrup
- ¼ cup gluten-free, vegan dark chocolate chips
Smoothie
- 1 frozen banana
- ½ avocado
- 3 dates, pitted
- ¾ cup unsweetened flax milk (or other plant milk)
- ½ teaspoon blue spirulina powder
- ¼ teaspoon pure vanilla extract
Toppings
- cookie dough (prepared as above)
- chocolate covered chia seeds (optional)
- cacao nibs
Instructions
- Prepare the Cookie Dough: In a medium bowl, combine the almond flour, peanut butter, vanilla extract, salt, maple or agave syrup, and vegan dark chocolate chips. Stir all the ingredients together until a cohesive dough forms. Set aside.
- Make the Smoothie Base: Add the frozen banana, avocado, pitted dates, unsweetened flax milk, blue spirulina powder, and vanilla extract into a blender. Blend on high speed until the mixture is completely smooth and creamy.
- Assemble the Smoothie Bowl: Spoon the blended smoothie into a serving bowl. Top with spoonfuls of the prepared cookie dough, sprinkle with chocolate covered chia seeds if using, and finish with a generous sprinkle of cacao nibs for added texture and flavor.
Notes
- Use frozen banana for a thicker, colder smoothie bowl texture.
- Blue spirulina powder can be found in health food stores or online; it provides natural color and antioxidants.
- Chocolate covered chia seeds are optional but add a nice crunch and nutritional boost.
- For a nut-free version, substitute almond flour and peanut butter with sunflower seed flour and sunflower seed butter.
- Store leftover cookie dough in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
