The base of this Banana Strawberry smoothie bowl is made from 3 simple ingredient-bananas, strawberries and nut milk! You would never believe it’s completely sugar free and dairy free, and is made completely from whole fruit.
Frozen bananas are the base of the “ice cream.” In order to make this properly, you’ll need really frozen bananas-just make sure you peel them first before freezing! You can mix a wide variety of fruits with the bananas, just make sure it’s about 50% banana. Mango and raspberry are both especially delicious mixed in.
Although most people make their smoothie bowls in a blender, I really prefer a thick mixture, more like ice cream. This is easier to achieve in a food processor. Just put the frozen frozen fruit in the food processor with the S blade and allow it to process until creamy. Only add as much nut milk as you need to create the texture you are after. If you need to make the smoothie a little in advance, you can hold it in a container in your freezer for up to 45 minutes. Just give it a stir a few times so it doesn’t freeze all the way through.
A food processor is an essential tool in a well equipped vegan kitchen. I use it to prep any number of vegan desserts, make quick work of vegetable prep, and bang out endless sauces and condiments in a jiffy, like pesto, harissa and hummus. Personally I always like to use a Cuisinart or Kitchen Aid models for their quality and durability!
You can get great deals on appliances like food processors here!
- 3 frozen bananas, chopped
- 6-8 large strawberries
- ¼ cup almond or cashew milk
- 1 fresh banana, chopped
- 2-3 strawberries, chopped
- ¼ teaspoon bee pollen
- 1 teaspoon buckwheat groats
- 1 shredded dry coconut
- Place the frozen bananas and strawberries in a food processor and purée until smooth. Place in 2 bowls immediately and garnish with fresh chopped fruit, bee pollen, buckwheat and dry coconut.