Peanut Butter and Chocolate Smoothie Bowl
Breakfast never tasted so good! Serve in a bowl with full-on garnishes, or pour into a flask and take along to work.
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For the smoothie mixture
1 cup cooked Spekko Long Grain Parboiled Rice
3 bananas
2 Tbsp cocoa powder
1/2 tsp vanilla essence
1 Tbsp peanut butter
+/- 125 ml sweetened almond milk
Optional toppings
sliced bananas
peanuts
granola (gluten free)
cocoa nibs
freeze dried raspberries
Slightly overcook the rice, so that the rice is really soft. Allow to cool completely in the fridge before using the 1 cup to make the smoothie.
lace all the smoothie ingredients apart from the almond milk in a food processor and blend until smooth. Add the almond milk a little bit at a time until you reach your desired consistency.
Pour the smoothie mixture through a sieve so that you have a smooth consistency. Place in the fridge or freezer for 10 minutes to cool and firm up.
Pour into bowls and garnish with desired toppings.