choc-mint matcha smoothie bowl

  • 5 fresh dates (75g), pitted
  • 3 frozen bananas, chopped
  • 5 cups (100g) baby spinach leaves
  • 2 teaspoons matcha powder
  • 2 cups ice cubes
  • 1 teaspoon vanilla bean paste
  • 1¼ cups (310ml) coconut cream
  • 1½ cups mint leaves, plus extra to serve
  • 2 kiwifruits, peeled
  • ¼ cup (50g) pepitas (pumpkin seeds), chopped
  • ¼ cup (45g) cacao nibs
  1. Place the dates in a small bowl and cover with boiling water. 
  2. Set aside for 10 minutes to soak. Drain and place in a blender. Add the banana, spinach, matcha, ice, vanilla, coconut cream, mint and 1 of the kiwifruit. Blend until smooth. 
  3. Slice the remaining kiwifruit. Divide the smoothie mixture between bowls and top with the sliced kiwifruit, pepitas and cacao nibs. Sprinkle with extra mint to serve. Serves 4

Photography: William Meppem

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