Vegan Cookie Dough Smoothie Bowl Recipe
Vegan Cookie Dough Smoothie Bowl is dairy-free, gluten-free and so creamy and delicious, it tastes like dessert for breakfast!
Course: smoothies
Cuisine: American
Keyword: vegan cookie dough smoothie bowl
Servings: 1 smoothie bowl
Author: Lizzy Briskin
Cookie Dough Topping
- 1/2 cup of raw cashews or rolled oats
- 5-6 pitted medjool dates
- 1/4 tsp vanilla extract or vanilla powder
- 2-3 tablespoons vegan mini chocolate chips or cacao nibs
Smoothie bowl
- 2 frozen bananas
- 3-4 frozen plant milk cubes
- 1/2 tsp vanilla powder
- 1/2 tsp ground cinnamon
- 1-2 tbsp creamy cashew butter
- 1 serving vanilla plant protein
- 1 scoop of blue majik blue spirulina powder
- pinch of mesquite and maca powder enhances almost a caramel-like sweetness
- nondairy milk to blend
Start by preparing the cookie dough. Add all of the cookie dough ingredients into a food processor except the chocolate chips and pulse to create a crumbly dough. It should stick together when pinched. If needed, add additional cashews or oats, or medjool dates to adjust texture.
Create the smoothie bowl base by adding all of the smoothie ingredients to the blender. Start with less plant milk and only add more as needed so that you can achieve a thick texture.
Transfer the smoothie base to a bowl and crumble cookie dough on top along with chocolate chips.