Okay, so, first: sappy things that have nothing to do with this smoothie bowl 💘 –
GUESS WHAT?! Yesterday was our 2nd engagiversary (is that even a word??) and we celebrated with Rockwell Ice Cream Co (if you’re in the Utah County area – GET SOME! Best ice cream ever. Seriously). I can’t believe that in just a few months we will have been married for 2 years! Ahh! Craziness. I don’t know if I’ve ever explained this to you guys, but I met my husband, Brig, when I was freshly 18 & just a freshman in college. In fact, I was only two weeks into my freshman year of college when we were set up on a blind date and met for the first time. To be cheesy and completely cliche, it really kinda was love at first sight. We were engaged just 5 months later, and then married 3 months after that. 8 months from start to finish! Can you believe it?! I was a teenage bride. We knew it was the right thing for us and haven’t looked back since. He is so great. My greatest support and #1 fan. I love the man I married and I wouldn’t change a thing about our story.
SPEAKING OF LOVE…(I’m filled to the brim with clever transitions)…guess what month it is?! Valentine’s Day month! And you guys, I know it’s completely ridiculous, but it really truly is my favorite holiday. And these smoothie bowls are kinda appropriate for the holiday, no? A nice pinky-purpley-magenta shade? I’d say that qualifies. I have a few more pink and red things coming your way because I just can’t help myself, so get excited! It’ll be festive around here. What are your thoughts on Valentine’s Day?! Love it? Hate it?
Now, back to why you’re here –>
YOU GUYS!! I made you a black-forest-cake-inspired delicious thing!
It’s in smoothie form. And there’s actually no cake involved. But before you get too disappointed, get this.
There’s CHOCOLATE GRANOLA (adapted from another one of my recipes here) that smells & tastes like brownies (aka pure heaven). It’s 100% refined sugar free with the sweetness coming from just a splash of pure maple syrup & a couple tablespoons of coconut sugar (if you’re in a pickle, you can sub light brown sugar). And then all up in that business we have some roasty toasty almonds that are just everything because who doesn’t love roasty toasty almonds?! So that chocolate granola alone is pretty great.
THEN we have this pretty-in-pink sweet & slightly tangy cherry smoothie studded with chia seeds. Have floss at the ready, friends! One never wants to be caught with scary chia teeth.
So this is all hanging out together in a bowl, eaten with a spoon or a straw or just, you know, the whole bowl-to-face method. That always works, too. It’s good, guys. It’s dang good. A breakfast worth waking up for, if I may say so myself (and I sure don’t say that often).
As always, let me know if you try this recipe! I think you’ll really like it 💕
Makes 2 smoothies & about 3-4 cups of granola
2 c frozen pitted cherries
1 c unsweetened vanilla almond milk
1/2 c plain greek yogurt
1 T honey (more or less to taste!)
2 T chia seeds
for the granola:
1/4 c coconut oil, measured while solid
1/4 c + 2 T pure maple syrup
2 T coconut sugar (or sub light brown sugar)
2 t vanilla
1/4 c unsweetened cocoa powder
3 c old-fashioned rolled oats
1/3 c raw, whole almonds
1/4 t salt
First, granola. Preheat the oven to 300. Then, in a microwave-safe bowl, melt the coconut oil in the microwave for 30 seconds. Add to that the maple syrup, coconut sugar, and vanilla, and whisk until smooth.
In a separate bowl, combine the oats, cocoa powder, almonds, and salt. Pour the wet into the dry and mix until everything is evenly coated.
Line a baking sheet with a silpat or parchment paper. Pour the granola out onto the baking sheet and spread out in an even layer.
Bake for 10 minutes, and then give it a quick stir. Bake for another 10 and then take it out. Let cool.
Now, the smoothies. Combine all the smoothie ingredients in a blender and blend until smooth. Pour into two bowls and top with as much granola desired.