Recipes.

Salted Caramel Smoothie Bowl

By Meg Yonson


I Quit Sugar: Salted Caramel Smoothie Bowl
  • 2 servings
  • Prep - 5 mins
    Cooking - 1 min
  • Total - 6 mins
I Quit Sugar: Salted Caramel Smoothie Bowl

Healthy salted caramel in a decadent smoothie bowl = yes please! We've used maca powder to give a malty butterscotch flavour, perfect for a lazy weekend brunch.  

Servings: 2
Preparation: 5 mins
Cooking: 1 min

Ingredients

  • 1 large banana, sliced and frozen.
  • 1 tablespoon cashew butter.
  • 1 1/2 teaspoon maca.
  • 1 teaspoon vanilla powder.
  • 1/2 teaspoon cinnamon.
  • 1/8 teaspoon sea salt.
  • 1 cup almond milk.
  • 1/2 cup water.

Topping

  • 1/4 teaspoon cinnamon.
  • 1/4 cup activated buckwheat groats.
  • 2 tablespoons pepitas.
  • 2 teaspoons chia seeds.
  • 1/2 teaspoon rice malt syrup.

Directions

1. Place all ingredients into a high-speed blender. Blitz on high until smooth. Pour into two bowls and top with cinnamon, buckwheat, pepitas, chia seeds and rice malt syrup.


Note

Please note: This recipe contains 1/4 teaspoon of added sweetener per serve. We recommend trying it without the rice malt syrup as the bananas are sweet enough.

Healthy salted caramel in a decadent smoothie bowl = yes please! We've used maca powder to give a malty butterscotch flavour, perfect for a lazy weekend brunch.

Ingredients

  • 1 large banana, sliced and frozen.
  • 1 tablespoon cashew butter.
  • 1 1/2 teaspoon maca.
  • 1 teaspoon vanilla powder.
  • 1/2 teaspoon cinnamon.
  • 1/8 teaspoon sea salt.
  • 1 cup almond milk.
  • 1/2 cup water.

Topping

  • 1/4 teaspoon cinnamon.
  • 1/4 cup activated buckwheat groats.
  • 2 tablespoons pepitas.
  • 2 teaspoons chia seeds.
  • 1/2 teaspoon rice malt syrup.

Directions

1. Place all ingredients into a high-speed blender. Blitz on high until smooth. Pour into two bowls and top with cinnamon, buckwheat, pepitas, chia seeds and rice malt syrup.

Note

Please note: This recipe contains 1/4 teaspoon of added sweetener per serve. We recommend trying it without the rice malt syrup as the bananas are sweet enough.

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