Ginger Pineapple Banana Smoothie Bowl with Chocolate & Cashew Dipped Fruit

This was a fun and tasty breakfast to make and eat!!  Honestly it tastes kind of like a delicious sorbet. I find pineapple and mango when frozen and pureed add gorgeous texture to smoothie bowls. I love the addition of ginger in this particular pineapple and banana smoothie bowl. If that seems a little out of your comfort zone, I say just give it a shot anyway! It just adds a bit of complexity, not over powering at all. You can start with a small amount and add more to taste. To garnish I couldn't help myself from dipping fresh banana and pineapple in chocolate and then rolling them in chopped toasted cashews. Peanuts would be good too. Mint on top looks pretty, but I also like the flavour. If you don't want to bite into big leaves just chiffonade the mint and sprinkle it on top that way. 

***Chiffonade is a term used to describe a method of thinly slicing herbs or leafy greens. You simply stack the leaves, roll them up tightly and then slice perpendicularly. 

 Serves 1 - 2

The amounts are approximate and forgiving. Just sharing more as a guideline. As long as it's thick and sorbet like and has a ginger factor that suits your taste, everything is good! 

Ingredients:

• 300 g frozen pineapple chunks
• 100 g frozen banana (1 small banana)
• 1/2 cup vegan yogurt (I'm partial to unsweetened almond yogurt)
• 1 scoop vanilla protein powder (optional)
• 15 g fresh ginger (or to taste)

Method:

1. In a food processor combine all ingredients. Blitz to combine, scraping down sides as needed.
2. If you feel like you need a splash of water to get everything blended properly go for it.
3. Garnish with whatever you like. I just melted chocolate with a bit small amount of coconut oil then dipped my fruit into that, rolled in chopped nuts, onto a parchment lined baking sheet and into the freezer to firm up. 

Enjoy XOXO

Trisha