Mexican Chocolate Breakfast Smoothie Bowl

This smoothie bowl was created during a particularly hot summer when traditional Mexican hot chocolate seemed too warming for breakfast. Inspired by the rich flavors of cinnamon, chocolate, and chili that characterize Mexican chocolate, I developed this cooler alternative that maintains those beloved flavors while providing a nutritious start to the day, especially welcome after morning workouts or yoga sessions.

Ingredients

• 2 frozen bananas, sliced
• 1 cup unsweetened almond milk
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon almond butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon maple syrup or honey (adjust to taste)
• 1 tablespoon chia seeds

For toppings:

• 2 tablespoons cacao nibs or dark chocolate chips
• 2 tablespoons sliced almonds
• 2 tablespoons granola
• 1 tablespoon coconut flakes
• Fresh berries
• Sliced banana
• Dusting of ground cinnamon

Instructions

1. Place frozen bananas, almond milk, cocoa powder, almond butter, cinnamon, vanilla, cayenne (if using), and maple syrup in a blender.
2. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. The mixture should be thicker than a drinkable smoothie.
3. Add chia seeds and pulse briefly to incorporate.
4. Pour into bowls and arrange toppings artfully over the surface.
5. Finish with a light dusting of cinnamon.
6. Serve immediately with a spoon.

Recipe Notes

• For a protein boost, add a scoop of chocolate protein powder or 2 tablespoons of hemp seeds.
• Make sure bananas are very ripe before freezing for the best natural sweetness.
• For a thicker bowl, use less liquid or add a handful of ice cubes while blending.
• Create a toppings bar for family members to customize their own bowls.

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 2