Seasonal Cacao Bowl (Printable Version)

A nourishing bowl of cacao blended with fresh seasonal fruits and crunchy toppings for breakfast.

# What You'll Need:

→ Base

01 - 2 ripe bananas, sliced
02 - 1 cup Greek yogurt or plant-based yogurt
03 - 2 tablespoons unsweetened cacao powder
04 - 1 tablespoon chia seeds
05 - 1 tablespoon pure maple syrup or honey
06 - ½ cup plant-based or regular milk

→ Fruit & Toppings

07 - 1 cup fresh seasonal fruit (berries, mango, kiwi, or apple), chopped
08 - 2 tablespoons granola (gluten-free if needed)
09 - 1 tablespoon cacao nibs or dark chocolate shavings
10 - 1 tablespoon roasted nuts or seeds (almonds, walnuts, pumpkin seeds)
11 - 1 tablespoon shredded coconut (optional)

# How To Make:

01 - In a blender, combine bananas, yogurt, cacao powder, chia seeds, maple syrup, and milk. Blend until smooth and creamy.
02 - Divide the cacao smoothie base evenly between two serving bowls.
03 - Arrange the fresh seasonal fruit on top of the smoothie base.
04 - Sprinkle granola, cacao nibs or chocolate shavings, roasted nuts or seeds, and shredded coconut if desired.
05 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • It tastes indulgent but your body knows it's getting real nutrients, not just sugar and air.
  • There's room to play with whatever fruit is calling to you that week, so it never gets boring.
  • You can make it while half-asleep and still feel like you've done something good for yourself.
02 -
  • If your blender isn't powerful, let the milk sit with the chia seeds for a minute before adding everything else so they hydrate slightly and blend more smoothly.
  • Temperature matters—if your fruit is frozen or your yogurt came straight from the fridge, the whole bowl will feel cold and dense in a way that's less comforting.
03 -
  • Freeze your bananas in advance and use them straight from the freezer for a texture that's closer to soft-serve ice cream and makes the whole thing feel more like a treat.
  • Add your cacao nibs and nuts right before serving, not before blending, because their texture is what makes this feel substantial rather than slurry-like.

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