Coconut Cream Chocolate Smoothie Bowl

School is back but that doesn't mean I have to stop having a delicious breakfast. Does it?

Smoothie bowls are so easy and very quick to make so it is ideal for a school day breakfast. 

I really felt like chocolate mousse and we had coconut cream in the cupboard so I attempted to make it... I'm not really sure what went wrong or if I am just not patient enough because well it was more like chocolate milk than chocolate mousse. 

I put it is the fridge hoping it would harden or thicken or do something but it only went from a liquid to a running cream texture. The next morning I began making my usual banana and avocado smoothie with a random assortment of other frozen fruits when I decided why not put some not so moussey chocolate mousse in there. 

 I don't think the blender liked it as it was making a horrific noise, however the mousse craving was cured when I made the thickest, most delectable smoothie bowl yet. 

Ingredients - Coconut Cream "mousse"

1 can lite coconut cream (or coconut milk)

2 heaped Tbsp cacao powder

1 heaped tsp mesquite powder

1 heaped Tbsp honey

Beat coconut milk for 5 minutes then add all other ingredients and keep beating for as long as you can be bothered, put in fridge. NB.

Ingredients - Smoothie

1 large banana

1/2 - 3/4 avocado

2 heaped Tbsp yoghurt

 1 cup of frozen fruit of choice, I used 1/2 an apricot and strawberries

1 heaped tsp chocolate whey protein powder (optional)

1/2 tsp spirulina (optional)

1/4 - 1/2 cup coconut cream "mousse"

Add all ingredients to blender, mix until combined
NB. The coconut cream needs refrigerated overnight before whipping. 

You can top it with seeds, granola, dates, banana, goji berries, cacao nibs, ANYTHING.

P.s If you by some reason do not like avocado (don't know why you wouldn't) you can't taste it! 

ENJOY xx