Save Last summer afternoon, my blender died halfway through making this. I had to finish it by hand with a fork, which somehow made those chocolate chunks taste even more rewarding when they finally surrendered into the yogurt. Now I make these bowls when I need something that feels like dessert but actually powers me through a deadline.
My roommate caught me eating this for dinner at 11pm once. She looked at the toppings situation and asked if I was having a breakdown, but honestly I was just celebrating finishing a project ahead of schedule.
Ingredients
- 1 cup vanilla low-fat Greek yogurt: The vanilla flavor here is doing some serious heavy lifting so do not accidentally buy plain and wonder why everything tastes sad
- 1 frozen banana: Freeze your bananas when they get those brown spots nobody wants to eat anymore, they become sweet little ice cubes
- 2 tablespoons peanut butter: Natural peanut butter works best here because the oil gives you that velvety texture
- 1 tablespoon unsweetened cocoa powder: Dutchprocess cocoa makes it taste more like a fancy chocolate mousse than a health drink
- ½ cup ice cubes: Only add these if you want it to eat like soft serve instead of pudding
Instructions
- Blend your base:
- Throw everything into your blender and let it run for about 30 seconds until you cannot see any banana chunks anymore.
- Pour and admire:
- Scrape every last bit into your favorite bowl, even the stuff stuck to the sides because that is the best part.
- Make it art:
- Arrange your toppings in rows or whatever pattern makes you happy, then drizzle that extra peanut butter like you are running a smoothie shop.
Save My niece called this chocolate ice cream and asked for seconds, which feels like the ultimate parenting win even though I am not a parent.
Make It Your Own
Swap almond butter for peanut butter or throw in a handful of spinach if you need to feel extra virtuous about your life choices.
Storage Secrets
You cannot really save this once it is made, but you can freeze the blended base in ice cube trays for emergency chocolate situations later.
Serving Ideas
Top with hemp hearts or coconut flakes if you want to pretend you are at an expensive café in LA. Add berries for color contrast. Sprinkle sea salt on top because chocolate and salt are best friends forever.
- Use a really cold bowl so it stays thick longer
- Chop your chocolate into tiny pieces so every spoonful gets some
- Eat immediately because patience is not required here
Save Hope you enjoy this chocolate situation as much as I do.
Common Questions
- → Can this be made vegan?
Yes, to make a vegan version, use a plant-based yogurt alternative and ensure that your chosen granola and dark chocolate are certified dairy-free.
- → What can I use instead of peanut butter?
Almond butter or sunflower seed butter are excellent alternatives if you prefer a different flavor or have a peanut allergy. They will still provide a rich, creamy texture.
- → How can I make the bowl sweeter?
For a sweeter profile, you can add a drizzle of honey or maple syrup to the blender with the other base ingredients, or swirl some on top before serving.
- → What if I don't have a frozen banana?
While a frozen banana is ideal for thickness and chill, you can use a fresh banana. You may need to add a bit more ice to achieve a similar cold and thick consistency for your bowl.
- → How can I boost the nutritional value?
To enhance nutrition, consider blending in a tablespoon of flaxseeds or chia seeds. These additions provide extra fiber and beneficial omega-3 fatty acids without altering the taste significantly.
- → Can I prepare this in advance?
For best results, consume immediately. However, you can blend the base mixture and store it in an airtight container in the refrigerator for a few hours. Add your toppings just before you are ready to eat.