Chocolate-Cherry Almond Butter Smoothie Bowl

Serves 2 · 10 min prep

Ingredients

• 2 cups frozen dark sweet cherries
• 1 large banana frozen banana slices
• 3/4 cup unsweetened almond milk
• 3 Tbsp natural almond butter
• 2 Tbsp unsweetened cocoa powder
• 1 scoop (about 25 g) vanilla protein powder (optional)
• 1 Tbsp pure maple syrup or honey
• 1/2 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• 1/2 cup fresh cherries or berries, for topping
• 3 Tbsp sliced almonds, toasted
• 2 Tbsp cacao nibs or dark chocolate shavings
• 1/4 cup granola clusters
• 1 Tbsp extra almond butter drizzle

Instructions

1. 1Add the frozen cherries, frozen banana, almond milk, almond butter, cocoa powder, protein powder (if using), maple syrup, vanilla, and salt to a high-speed blender.
2. 2Blend on high, stopping to scrape down the sides once or twice, until completely smooth and very thick—like soft-serve ice cream—about 45–75 seconds. If the blades stall, add 1 more tablespoon of milk at a time, but keep it as thick as possible.
3. 3Taste and adjust sweetness with an extra drizzle of maple if needed; the mixture should taste deeply chocolatey and lightly tart from the cherries.
4. 4Divide the thick smoothie base between two shallow bowls, using the back of a spoon to create a swoosh or well in the center for toppings.
5. 5Arrange fresh cherries, toasted sliced almonds, cacao nibs, and granola clusters in neat rows or clusters across the surface so every spoonful has crunch.
6. 6Warm the extra tablespoon of almond butter for 10 seconds in the microwave and drizzle it in thin ribbons over both bowls.
7. 7Serve immediately with a spoon while the base is still frosty and the toppings stay crisp. For extra chill, you can freeze the empty bowls for 10 minutes beforehand.
8. 8If prepping ahead, blend the base the night before and store in the freezer; thaw 5–10 minutes and re-blend briefly before topping and serving.