Easy Chocolate Covered Cherry Smoothie Bowl - Rich, Creamy, and Ready in Minutes
Servings: 2 servings
Ingredients
- Frozen sweet cherries (about 1½ cups)
- Frozen banana (½ to 1 small banana, sliced)
- Unsweetened cocoa powder or cacao powder (1–2 tablespoons)
- Milk of choice (¾ to 1 cup; almond, oat, dairy, soy, or coconut)
- Plain or vanilla yogurt (¼ to ½ cup; dairy or dairy-free)
- Nut butter (1 tablespoon; almond, peanut, or cashew) or tahini
- Vanilla extract (½ teaspoon)
- Sweetener (optional): maple syrup, honey, or a pitted Medjool date
- Pinch of salt (to round out the chocolate flavor)
- Toppings: cacao nibs, mini chocolate chips, granola, sliced almonds, coconut flakes, extra cherries, chia seeds
Instructions
- Prep your base. Add frozen cherries, frozen banana, cocoa powder, yogurt, vanilla, a pinch of salt, and nut butter to your blender.
- Add liquid gradually. Pour in ¾ cup milk to start. You’re aiming for thick and spoonable, not sippable.
- Blend low and slow. Start on low speed, then increase to medium-high. Use a tamper if you have one. If it stalls, add a splash more milk.
- Taste and adjust. For more chocolate, add a bit more cocoa. For sweetness, blend in maple syrup, honey, or a date. Balance with another tiny pinch of salt if needed.
- Chill the bowl (optional). A cold bowl helps keep your smoothie thick. Pop one in the freezer while you blend.
- Bowl it up. Pour the smoothie into your chilled bowl. It should hold a swirl on top—thick, like soft-serve.
- Add toppings. Sprinkle on cacao nibs or mini chips for that “chocolate shell” crunch. Add granola, nuts, coconut, or extra cherries for texture.
- Serve immediately. Smoothie bowls are best right away while the texture is at its peak.