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Smoothie bowls are all the rage, especially cause they look good on Instagram (eye roll). While I didn't want to believe the hype at first, I eventually succumbed to the smoothie bowl craze. They look elaborate in photos but honestly, they couldn't be easier if you choose the right recipe.

The main trick to a good smoothie bowl: frozen fruit. That's it, I swear. Frozen fruit, when blended with a slightly creamy liquid such as almond milk, will give you that ice-cream-like consistency which makes a smoothie bowl oh-so-satisfying and delicious, especially when the weather's warm.

I tried this one from Minimalist Baker which uses frozen pitaya (dragonfruit), frozen rasperries, and frozen bananas as the base. Pitaya can be found in the freezer aisle of some grocery stores (a Whole Foods type store is probably your best bet if there's one nearby). If you can't find pitaya, just sub mixed frozen berries for a similar tart-sweet red base.

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Sometimes your food just needs to be extra.

Like, you don't just want it to taste good. You also want it to look beautiful.

Those two needs are happily met in this SUPER creamy Dragon Fruit Smoothie Bowl that's ready in 5 minutes with just 5 wholesome ingredients.

Frozen banana creates the creamy, sweet base. Frozen raspberries (or other berry of choice) add a bit of fruit flavor and antioxidants, while frozen dragon fruit creates that gorgeous hot-pink hue.

To be honest, dragon fruit doesn't taste like much (but it adds tons of health-promoting vitamins and minerals), which is why adding any combination of fruit and protein powder will affect the flavor however you wish!

The secret to a thick smoothie bowl consistency?

Blend slow and slow

Scrape often

Add only as much liquid as needed to blend

It's as easy as that!

We hope you LOVE this bowl! It's:

Creamy
Naturally sweet
Vitamin- + Nutrient-packed
Easy to make
Hot pink (!!)
& So delicious

This would make the perfect quick-and-easy breakfast, snack, or healthier dessert. Enjoy it as is, or top with tasty things like Aquafaba Granola, banana, coconut butter, coconut flakes, and hemp seeds!

For more smoothie bowls, check out our Super Green Smoothie Bowl, Matcha Green Smoothie Bowl, PB&J Açaí Bowl, and Peanut Butter Banana Green Smoothie Bowl.

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Cuisine Gluten-Free, Vegan

SMOOTHIE BOWLS

TOPPINGS optional

To a high-speed blender, add frozen dragon fruit, frozen raspberries, banana, protein powder, and dairy-free milk (starting with lower end of range). Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.

Taste and adjust flavor as needed, adding more banana for sweetness, dairy-free milk for creaminess, or berries for more intense berry flavor.

Divide between serving bowls and enjoy as is or top with fruit fruit, granola, hemp seeds, and coconut flakes (optional).

Best when fresh. Store leftovers in the refrigerator up to 24 hours. Freeze for longer-term storage. Or freeze in ice cube mold to use in future smoothies.

*2 packets dragonfruit equals approximately 3/4 cup dragonfruit.
*1 scoop Vegan Vanilla Protein Powder equals approximately 12g.
*Nutrition information is a rough estimate calculated with coconut milk, Nuzest vanilla protein powder, and without toppings.

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Sometimes your food just needs to be extra. Like, you don't just want it to taste good. You also want it to look beautiful. Those two needs are happily

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These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating!
https://www.lifeloveandsugar.com/moist-homemade-chocolate-cupcakes/

Ingredients

CHOCOLATE CUPCAKES

1 cup (130g) all purpose flour

1 cup (207g) sugar

6 tbsp (43g) unsweetened cocoa powder*

1 tsp baking soda

1/2 tsp salt

1 large egg

1/2 cup (120ml) buttermilk

1/2 cup (120ml) vegetable oil

3/4 tsp vanilla

1/2 cup (120ml) hot water*

CHOCOLATE FROSTING

1 1/4 cups (280g) unsalted butter, room temperature

12 oz semi sweet chocolate chips, melted

3 tbsp (22g) Hershey’s dark cocoa powder

5 cups (575g) powdered sugar

Pinch of salt

4–5 tbsp (60-75ml) heavy whipping cream

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This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Ingredient

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 ¼ cups milk

1 egg

3 tablespoons butter, melted

Directions

Instructions Checklist

Step 1
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Step 2
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.