Iced Coffee Smoothie Bowl with Almond Butter
A creamy, plant-based smoothie bowl blending iced coffee and almond butter into a frosty, energizing breakfast or mid-day “I’ve-had-it” snack.
Ingredients
- 1 frozen banana sliced like your last breakup
- ½ cup chilled cold brew coffee unsweetened and judgmental
- 1 scoop vanilla vegan protein powder
- 2 tablespoons almond butter the star of the show
- ¼ cup almond milk unsweetened, of course
- 1 tablespoon ground flaxseed
- 1 teaspoon maple syrup if you’re feeling wild
- ½ cup ice cubes for thick, frosty flair
- Optional Toppings
- Sliced strawberries
- Chopped almonds
- Vegan chocolate chips
- Coconut flakes
- Granola
Instructions
- Dump the banana, coffee, protein powder, almond butter, almond milk, flaxseed, maple syrup, and ice into your blender.
- Blend until smooth and thick—consistency should say “luxury skincare commercial.”
- Divide into two bowls and act like you’re not eating both.
- Add your toppings like you’re decorating a mood board.
- Devour with a spoon and a smug, caffeinated grin.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Magnesium: 20%
- Iron: 18%
- Vitamin E: 15%
- Potassium: 25%
- Folate: 12%
Notes & Tips to Elevate Your Smoothie Bowl Game
- Use frozen coffee cubes instead of ice for maximum buzz.
- Add a pinch of cinnamon for warmth and a tiny personality boost.
- Almond butter too basic? Go cashew and don’t look back.
- Want it thicker? Add more banana or sneak in some frozen cauliflower.
- Don't skip the protein powder—it’s your multitasking breakfast BFF.