Good Lifestyle

Chocolate at breakfast? It's not too good to be true. This Mexican chocolatesmoothie Bowl Dark TraceChocolate Almond milk, with chopped chocolate, for a creamy meal in a less sweet way than your typical chocolate treatment.

Thanks to Greek yogurt, tofu and grilled almonds, as well as almond milk, this smoothie bowl packs a powerful 11 ​​grams of protein, no required meat. And if you replace Greek yogurt for a factory-based option, theRecipe can be done vegan too. (You want even more substitutions? You can always exchange almonds for another type of nut at high your bowl with or under another fruit for fresh brothers.)

This smoothie bowl is containing nutrient goodness, based on herbal - and it is just as tasty as its higher calorie counterparts. The best part? Despite the rich flavors of chocolate and fruit, this recipe has only 14 grams of sugar in each portion.

And if you wonder where the "Mexican Chocolate" factor came into the way this smoothie bowl is seasoned. Cinnamon on the ground, maple syrup and vanilla add an extra flavor to this delectable breakfast. Cinnamon and chocolate are a classic combination in soft Mexican revenue; If you have not tried the long duo, it's a great place to start. (In addition, adding a pinch of cinnamon to the top of your hot cocoa? Changing the game.) Seasonings and added flavors will not master chocolate and fruits - the ingredients all work together to make an option of small- Delicious and healthy lunch.

Nutrition:228 calories, 12 g of grease (2 g saturated), 179 mg of sodium, 4 g of fiber, 14 g of sugar, 11 g of protein

Made 1 serving

Ingredients

4 oz Silken Tofu, drained
3/4 cup of ice cubes
2 c. Low fat Greek yogurt
2 c. Black Chocolate Almond Milk
2 pure pure maple syrup spoon
1/4 TSP Cinnamon Terrestrial
1/4 c. Vanilla
Pinch of salt
1/4 cup fresh fraramots
1 tablespoon of unsalted roasted almonds, chopped
1/4 oz chocolate baking bar Bittersweet, minced

How to do it

1. Squeez the tofu between paper towels to remove as much liquid as possible.
2. In a blender, combining tofu, ice cubes, yogurt, almond milk, syrup, cinnamon, vanilla and salt. Mix up to smooth consistency.
3. Pour the smoothie into a bowl. Top with frumbots, almonds and chopped chocolate.

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