Cacao caramel smoothie bowls

Featuring Dale’s very own granola, this smoothie bowl is breakfast for desert, desert for lunch, breakfast and desert. Anyway you choose it, this delicious and fun to make bowl is sure to satisfy. Plus you will have plenty of granola to eat or share later.

Dale’s Granola:

Dry Ingredients:

• 4 cups large flake oats
• 1/2 cup almonds chopped
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 tsp cinnamon
• 1 tsp cardamon

Wet ingredients:

• 1/3 cup butter or earth balance buttery spread
• 1/3 cup tahini
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Directions:

1. Set the oven to 275 degrees and prepare a large baking sheet with parchment paper
2. Mix the dry ingredients in a bowl
3. In a sauce pan over low heat melt the wet ingredients, making sure to stir as it melts
4. Add the wet ingredients to the dry ingredients, mix thoroughly
5. Spread evenly on the baking tray
6. Bake for 90 minutes stirring every 30 minutes. (Be sure not to burn it, granola is sensitive and needs attention)
7. Take out of the oven, let it cool and store in a glass jar.

Note: I add chocolate chips once it’s cooled down but you can add mini marshmallows, dried fruit, coconut flakes or anything your heart desires. Just make it as fun or as simple as you need it to be.

Now that you have your granola ready, let’s get started on the chocolate caramel smoothie bowl.

Smoothie bowl base ingredients: Makes 2 servings

• 2 frozen bananas
• 2 tbsp tahini
• 2 tbsp cacao powder
• salt to taste

+ In a food processor, blend the bananas with the cacao, tahini and salt. Add maple syrup if it’s not sweet enough for you.

Gather your toppings:

I like:

• Hemp seeds
• Dried cherries
• Mixed frozen fruits
• Riviera vegan yogurt
• Dale’s granola

The world is your oyster so go for what you love.

Find your favourite bowls and go to town dressing them up using your cacao caramel smoothie base. Have fun and enjoy often.