Espresso Almond Smoothie Bowl
A rich, nutty, vegan smoothie bowl featuring bold espresso and creamy almond flavors—perfect for energy, elegance, and possibly ignoring emails.
Ingredients
- 1 frozen banana
- ½ cup brewed espresso cooled, please
- ½ cup almond milk
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 tablespoon ground flaxseeds
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Toppings: sliced almonds banana coins, chia seeds, dark chocolate shavings (for the fancy life)
Instructions
- Add 1 frozen banana into the blender.
- Pour in ½ cup cooled espresso and ½ cup almond milk.
- Spoon in 2 tablespoons almond butter.
- Add 1 tablespoon maple syrup and 1 tablespoon flaxseeds.
- Toss in ½ teaspoon vanilla extract and ¼ teaspoon cinnamon.
- Blend until thick, smooth, and deeply satisfying.
- Taste and adjust sweetness if you’re feeling wild.
- Pour into two bowls with a dramatic swirl.
- Top with sliced almonds, banana slices, chia, and chocolate.
- Serve cold, and preferably with a side of peace and quiet.
Notes
Nutritional Values (per serving):
- Calories: 295
- Total Fat: 16g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
Vitamins & Minerals (per serving):
- Vitamin E: 35%
- Magnesium: 22%
- Calcium: 18%
- Iron: 12%
- Potassium: 15%
Additional Tips:
- Use espresso ice cubes for thicker texture and bolder flavor—fancy and smart.
- Add vegan protein powder if you're lifting anything heavier than a coffee mug today.
- Stir in a pinch of sea salt to make the almond flavor pop.
- Coconut whipped cream on top? Not necessary—but highly recommended.
- Need it portable? Pour into a jar and pretend it’s a “smoothie to go”—we won’t judge.