Unusual recipes

Mexican Chocolate Smoothie Bowl

Mexican Chocolate Smoothie Bowl

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna Hampton


Serves 1 (serving size: 1 cup)

This incredibly flavorful variation on your morning chocolate smoothie will soon be a new favorite for you and your family. Maple syrup lends a delicate sweetness with caramel undertones, and dark chocolate almond milk gives the smoothie bowl a naturally bitter chocolate flavor. Silken tofu and Greek yogurt combine for a silky smooth smoothie bowl texture. Top with coconut, bittersweet chocolate curls, cinnamon, and cayenne pepper—don't you dare skip it—for that spicy-sweet Mexican chocolate flavor.


  • 4 ounces silken tofu, drained
  • 3/4 cup ice cubes
  • 2 tablespoons plain low-fat Greek yogurt
  • 2 tablespoons dark chocolate almond milk
  • 1 1/2 teaspoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 ounce cinnamon granola (about 2 Tbsp.)
  • 1 tablespoon unsweetened flaked coconut
  • 1 tablespoon roasted unsalted almonds (about 1/2 oz.), roughly chopped
  • 1/4 ounce bittersweet chocolate baking bar, roughly chopped
  • Pinch of cayenne pepper

Nutritional Information

  • Calories 295
  • Fat 15.7g
  • Satfat 5.9g
  • Monofat 2.7g
  • Polyfat 2.6g
  • Protein 11g
  • Carbohydrate 30g
  • Fiber 3g
  • Cholesterol 2mg
  • Iron 2mg
  • Sodium 102mg
  • Calcium 142mg
  • Sugars 18g

How to Make It

Step 1

Squeeze tofu between paper towels to remove as much liquid as possible.

Step 2

Combine tofu, ice, yogurt, almond milk, maple syrup, cinnamon, and vanilla in a blender. Process on high until smooth, about 1 minute. Garnish with granola, coconut, almonds, chocolate, and cayenne.

Watch the video: Healthy Chocolate Smoothie (October 2020).