Chocolate Berry Protein Smoothie Bowls
Frozen mixed berries, banana, cocoa, Greek yogurt, and peanut butter blend into thick chocolate protein smoothie bowls with no added sugar.
By Moow Editorial ·
- Reserve a few berries before blending for a truthful fresh-fruit finish.
- Start with the smaller measured amount of water for a spoonable texture.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 smoothie bowls
- Prep time: 12 minutes
- Cook time: No cooking
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 smoothie bowls.
- Calories: 370 kcal
- Protein: 28 g
- Carbohydrates: 45 g
- Fat: 12 g
- Sodium: 83 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 3 1/4 cups (800 g) nonfat plain Greek yogurt
- about 2 cups (320 g) unsweetened frozen strawberries, divided
- about 2 cups (280 g) unsweetened frozen blueberries, divided
- 2 medium ripe bananas (240 g peeled), frozen in pieces
- 1/2 cup (80 g) dry-roasted unsalted peanuts, processed to a smooth butter
- 1/4 cup (24 g) unsweetened cocoa powder
- 1/2 cup (120 g) cold water
Directions
1. Reserve a small handful of strawberries and blueberries for topping.
2. Add the water, yogurt, peanut butter, cocoa, banana, and remaining berries to a high-speed blender in that order.
3. Blend on low, then increase the speed, stopping to scrape the sides as needed, until thick and smooth.
4. Divide among four cold bowls, top with the reserved berries, and serve immediately.
Sources
Contains milk and peanuts. Check frozen-fruit and peanut-butter labels for allergen cross-contact, secure the blender lid, and keep the bowls at 40°F (4°C) or colder until serving.