Name: A Decadent Mexican Chocolate Smoothie Bowl Recipe
Prep time: 5 min
Cuisine: Healthy
Ingredients: 4 oz silken tofu; drained 3/4 cup ice cubes; 2 Tbsp plain low-fat Greek yogurt; 2 Tbsp dark chocolate almond milk; 2 tsp pure maple syrup; 1/4 tsp ground cinnamon; 1/4 tsp vanilla Pinch salt; 1/4 cup fresh raspberries; 1 Tbsp unsalted roasted almonds; chopped; 1/4 oz bittersweet chocolate baking bar; chopped

Chocolate for breakfast? It's not too good to be true. This Mexican chocolate smoothie bowl features dark chocolate almond milk, along with chopped chocolate, for a creamy meal that's way less sugary than your typical chocolate treat.

Thanks to Greek yogurt, tofu, and roasted almonds, along with the almond milk, this smoothie bowl packs a powerful 11 grams of protein, no meat required. And if you substitute the Greek yogurt for a plant-based option, the recipe can be made vegan, too. (Want even more substitutions? You can always swap out the almonds for another type of chopped nut to top your bowl with, or sub in other fruit for the fresh raspberries.)

This smoothie bowl is packed with nutritious, plant-based goodness—and it's just as tasty as its higher-calorie counterparts. The best part? Despite the rich chocolate and fruit flavors, this recipe has just 14 grams of sugar in each serving.

And if you're wondering where the "Mexican chocolate" factor comes in, it's all in how this smoothie bowl is seasoned. The ground cinnamon, maple syrup, and vanilla add extra flavor to this delectable breakfast. Cinnamon and chocolate are a classic combination in sweet Mexican recipes; if you haven't tried the duo before, this is a great place to start. (Plus, adding a pinch of cinnamon to the top of your hot cocoa? Game-changing.) The added seasonings and flavors won't overpower the chocolate and the fruit—the ingredients all work together to make one delicious and healthy breakfast option.

Nutrition: 228 calories, 12 g fat (2 g saturated), 179 mg sodium, 4 g fiber, 14 g sugar, 11 g protein

Makes 1 serving

Ingredients

4 oz silken tofu, drained
3/4 cup ice cubes
2 Tbsp plain low-fat Greek yogurt
2 Tbsp dark chocolate almond milk
2 tsp pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp vanilla
Pinch salt
1/4 cup fresh raspberries
1 Tbsp unsalted roasted almonds, chopped
1/4 oz bittersweet chocolate baking bar, chopped

How to Make It

Squeeze tofu between paper towels to remove as much liquid as possible.
In a blender, combine tofu, ice cubes, yogurt, almond milk, syrup, cinnamon, vanilla, and salt. Blend until smooth.
Pour smoothie into a bowl. Top with raspberries, almonds, and chopped chocolate.

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