Chocolate Shell Raspberry Smoothie Bowl
Recipe makes 1 servings
For the smoothie:
½ cup Greek yogurt
½ cup unsweetened almond milk
2 ice cubes
2 scoops HLTH Code Creamy Vanilla
1 tsp freeze-dried raspberries, or handful of frozen raspberries
1 tsp Monk fruit sweetener
For the chocolate shell:
1 tbsp cocoa butter
1 tsp cocoa powder
¼ tsp powdered monk fruit sweetener
In a food blender, blend all the ingredients until smooth.
Transfer the smoothie into a bowl.
Make the chocolate shell; melt the cocoa butter in a saucepot.
Whisk in cocoa powder and sweetener.
Drizzle the chocolate over the smoothie.
Refrigerate for 30 minutes.
Crack the chocolate shell and enjoy.
9g NET Carbs