Green Smoothie Bowl + Chocolate Buckwheat Crispies

• Vegan

• Produce

  • 1 Banana
  • 2 tbsp Cacao powder, raw
  • 1/2 Cucumber, medium
  • 1 big handful Kale
  • 1 1/2 cup Mango, fresh or frozen

• Condiments

  • 2 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Buckwheat groats

• Baking & Spices

  • 1/8 tsp Sea salt
  • 1 tbsp Spirulina, powder
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Almonds
  • 2 tbsp Hemp seeds

• Liquids

  • 2 cups Water, filtered

Found on thegreenlife.ca

Description

Ingredients

• 1 banana
• 1½ cup mango, cut into chunks (fresh or frozen)
• ½ medium cucumber, sliced
• A big handful of kale, stems removed (or spinach)
• ⅓ cup almonds (ideally, previously soaked)
• 1 tbsp spirulina powder
• 2 tbsp hulled hemp seeds
• 2 cups filtered water (or plant-based milk)
• 1 cup buckwheat groats
• 2 tbsp raw cacao powder
• ⅛ tsp sea salt
• 1 tbsp coconut oil, melted
• 2 tbsp maple syrup
• ½ tsp pure vanilla extract

Directions

• Place all the ingredients into a high-speed blender and blend until smooth and creamy. Add more water or plant-based milk if needed. Pour into bowls and top with the buckwheat crispies.
• To achieve the look in the photos, simply add a little bit of spirulina powder on top of the smoothie and using a spoon, design circles.
• Preheat oven to 350F.
• In a bowl, combine the buckwheat groats, cacao powder and sea salt.
• In a small bowl, combine the melted coconut oil, maple syrup and vanilla extract. Mix well.
• Pour the wet mixture into the bowl of dry ingredients and stir well to coat.
• Place on a baking sheet lined with parchment paper and bake in the oven for about 20-25 minutes, or until crispy, stirring once or twice after the first 10-15 minutes. Keep an eye on them to make sure they dont burn.
• Remove from the oven and let cool. Store in an airtight container.