Ready in 10 minutes, this choc top smoothie bowl tastes just like a freshly baked gingerbread cookie. Perfect for the festive season or all year round if you’re a real ginger fan. It’s thick and creamy thanks to the frozen bananas, with maple syrup for sweetness, hulled tahini for antioxidants and healthy fats, and ginger, vanilla and cinnamon for that classic gingerbread flavour.
We’ve also included some of our Raw Protein Slim & Tone Vanilla Cinnamon for a boost of plant protein and nutrients. Combine all ingredients in a blender until smooth, then divide into 2 bowls. Freeze for about 5-10 minutes, then top with melted chocolate, return to the freezer for a final 10 minutes. Then simply crack and enjoy! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Gingerbread Choc Top Nice Cream
2-3 large frozen bananas
2 tbsp Raw Protein Slim & Tone Vanilla Cinnamon
1 tbsp maple syrup
1 tbsp hulled tahini
1/2 - 1 tsp grated ginger (or ground ginger)
1/2 tsp cinnamon
1 tsp vanilla
50 grams dark chocolate, melted
1/4 tsp sea salt
Combine all ingredients (except chocolate and salt) in a high-speed blender, blend until creamy.
Spoon into a bowl and freeze for 5-10 minutes.
Spoon melted chocolate on top of your bowl and return to the freezer for 10 minutes.
Sprinkle with sea salt, crack and enjoy!