NEAPOLITAN SMOOTHIE BOWL

1 cup (252 g) frozen banana pieces

3 tablespoons (15 g) raw cacao powder 4 Medjool dates, pitted

Pinch of salt

1/3 cup (80 ml) water

FOR THE VANILLA LAYER:

11/2 cups (378 g) frozen banana pieces 1/4 cup (37 g) hulled hemp seeds

3 Medjool dates, pitted

Seeds scraped from 1/2 of a vanilla bean Pinch of salt

1/3 cup (80 ml) water

FOR THE STRAWBERRY LAYER:

1 1/2 cups (382 g) frozen strawberries

3 Medjool dates, pitted

1/2 cup (120 ml) water

1  tablespoon (15 ml) lemon juice

FOR THE FINISHING TOUCHES:

1/2 cup (85 g) sliced fresh strawberries 1/2 cup (75 g) sliced fresh bananas

2    tablespoons (16 g) cacao nibs

2 tablespoons (18 g) hulled hemp seeds

Place all the ingredients in a blender and purée until smooth. Divide between 2 bowls and place them in the freezer until set, about 30 minutes.

To make the vanilla layer:

Place all the ingredients in a blender and purée until smooth. Divide between the 2 bowls and place them in the freezer until set, about 30 minutes (or overnight if you are prepping the night before).

To make the strawberry layer:

Place all the ingredients in a blender and purée until smooth. Divide between the 2 bowls.

Finishing touches:

Top each smoothie bowl with sliced strawberries, sliced bananas, cacao nibs, and hemp seeds. Serve immediately.

Recipe Notes

Soak your dates in warm water for 15 minutes before making this recipe so that they blend more smoothly.