Berry smoothie & coconut chia bowl with granola
Makes 2 bowls
1 ripe avocado
1 green banana, cut in pieces and frozen
2 dl frozen raspberries
2 tbsp nut milk
1 fresh date, pitted
Coconut chia pudding
1 dl coconut milk
1 dl water
2 tbsp chia seeds
A good pinch of pure vanilla powder
4 dl seeds/nuts/grains (rolled oats/pumpkin seeds/sunflower seeds/hazelnuts)
1 tbsp cinnamon
1 tbsp cardamom
1 tsp pure vanilla powder
1 good pinch Himalayan salt
1 dl water
2 tbsp cold pressed coconut oil
3 fresh dates, pitted
1 dl toasted coconut flakes
2 tbsp cacao nibs
1 dl dried berries/fruits (raisins/blueberries/goji berries)
Whisk together all the ingredients for the coconut chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps.
Mix all the ingredients for the smoothie in a mixer until smooth.
Divide smoothie and chia pudding in to two bowls. Top with granola and freeze dried berries
Preheat the oven to 175 degrees Celsius. Mix your choice of seeds/nuts/grains (I used a mix of chopped hazelnuts, pumpkin seeds, sunflower seeds, rolled oats), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.
Bring water, oil and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.
Let cool. Add 1 dl toasted coconut flakes + cacao nibs + your choice of dried berries/fruits (I used goji berries + raisins).