Chocolate Yogurt Bowl
A thick chocolate smoothie bowl of avocado, silken tofu, yogurt and dates, topped with fresh berries.
- Prep
- 5 min
- Chill
- 30–60 min
- Serves
- 2
Ingredients
For the base smoothie bowl
- ½ medium avocado
- 2 tbsp hemp seeds
- ½ cup yogurt (plain, unsweetened)
- ½ cup silken tofu
- 1 tbsp raw cacao powder
- 4 Medjool dates
Toppings (or any other of your choice) — Bowl 1
- 4 sliced strawberries
Toppings — Bowl 2
- 15 blueberries
Nutrition
Per bowl (1/2 of batch), estimated
- Calories
- 345 kcal
- Protein
- 11.9 g
- Carbohydrates
- 49.8 g
- Fat
- 14.6 g
- Fibre
- 8.0 g
Method
- 1
Add all base ingredients to a blender.
- 2
Blend until completely smooth and creamy.
- 3
Divide the mixture into 2 bowls.
- 4
Top one bowl with sliced strawberries and the other with blueberries.
- 5
Cool and let it set in the fridge.
For a more filling breakfast, keep the tofu, hemp and yogurt base and rotate the fruit with the seasons. If using a lower-protein plant yogurt, choose soy or add a little extra tofu rather than relying on toppings for protein.
Notes
Nutrition basis: Plain whole-milk yogurt; 4 Medjool dates ≈96 g; both fruit toppings divided across 2 bowls. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.