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Mexican Chocolate Smoothie Bowl

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna Hampton
Active time 5 mins
Total time 5 mins

Serves 1 (serving size: 1 cup)

This incredibly flavorful variation on your morning chocolate smoothie will soon be a new favorite for you and your family. Maple syrup lends a delicate sweetness with caramel undertones, and dark chocolate almond milk gives the smoothie bowl a naturally bitter chocolate flavor. Silken tofu and Greek yogurt combine for a silky smooth smoothie bowl texture. Top with coconut, bittersweet chocolate curls, cinnamon, and cayenne pepper—don't you dare skip it—for that spicy-sweet Mexican chocolate flavor.


  • 4 ounces silken tofu, drained
  • 3/4 cup ice cubes
  • 2 tablespoons plain low-fat Greek yogurt
  • 2 tablespoons dark chocolate almond milk
  • 1 1/2 teaspoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 ounce cinnamon granola (about 2 Tbsp.)
  • 1 tablespoon unsweetened flaked coconut
  • 1 tablespoon roasted unsalted almonds (about 1/2 oz.), roughly chopped
  • 1/4 ounce bittersweet chocolate baking bar, roughly chopped
  • Pinch of cayenne pepper

Nutrition Information

  • calories 295
  • fat 15.7 g
  • satfat 5.9 g
  • monofat 2.7 g
  • polyfat 2.6 g
  • protein 11 g
  • carbohydrate 30 g
  • fiber 3 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 102 mg
  • calcium 142 mg
  • sugars 18 g

How to Make It

  1. Squeeze tofu between paper towels to remove as much liquid as possible.

  2. Combine tofu, ice, yogurt, almond milk, maple syrup, cinnamon, and vanilla in a blender. Process on high until smooth, about 1 minute. Garnish with granola, coconut, almonds, chocolate, and cayenne.