Chocolate and raspberry smoothie bowl

{  SERVES 2  }

2 frozen bananas

1 ripe avocado, peeled

125 g (4½ oz/1 cup) raspberries

2 tablespoons raw cacao powder

1 teaspoon vanilla powder

130 g (4½ oz/½ cup) sheep’s milk yoghurt or Coconut ‘Yoghurt’

125 ml (4 fl oz/½ cup) almond milk or milk of your choice

To top (your choice): edible flowers, passionfruit, lilly pilly berries, banana, raspberries, blueberries, strawberries, almonds, pepitas (pumpkin seeds), chia seeds, coconut flakes, cacao nibs, granola and/or nut butter

Whiz all the ingredients except the toppings in a high-speed blender until smooth and creamy. The mixture should have a spoonable consistency.

Pour into two bowls and decorate with your chosen topping(s).

MORE SCRUMPTIOUS SMOOTHIE BOWL COMBINATIONS

MACA + CHOCOLATE: frozen banana, coconut milk and maca powder smoothie, topped with nut butter, chia seeds and coconut

PURPLE + CRUNCH: frozen blueberry, spinach, banana and almond milk smoothie, topped with fresh berries and granola

MANGO + OATS: gluten-free oats, coconut milk, banana, sea salt, chia and vanilla smoothie, topped with mango, cacao nibs and mint leaves (make the smoothie the night before for the oats to soak up the liquids and give the smoothie a lovely thick texture)

MATCHA + PEPITAS: matcha tea powder, coconut milk, banana and mint smoothie, topped with pepitas (pumpkin seeds), sliced banana and cacao nibs

PEANUT BUTTER + CHOCOLATE: banana, hazelnut, protein powder, cacao powder and almond milk smoothie, topped with hazelnuts, cacao nibs, pepitas (pumpkin seeds) and coconut flakes