peanut butter cup smoothie bowl

i adore a good smoothie.
i adore it even more when it's served in a bowl and then topped with extra goodies of deliciousness, can't fault me for that.  

smoothie bowls are the perfect way to add fresh fruits, superfoods and protein to your diet, and upgrade your regular morning routine.  

refreshing, filling & healthy.
thick, creamy & delicious.

it would seem i'm not alone in my love for this popular smoothie phenomenon.   alison lewis, author of 200 best smoothie bowl recipes clearly shares my appreciation and probably wrote this book specifically for me, or at least i hope so.

on the menu today:
peanut butter cup.

if you like peanut butter and chocolate then you'll be all over this one.  if you don't, we should probably end our friendship now.

one down one hundred and ninety-nine to go....

peanut butter cup smoothie bowl

1/4 cup sweetened vanilla almond milk
2 tablespoons unsweetened cocoa powder 
1 frozen banana, cut into pieces
1/2 cup peanut butter
4 ice cubes
1 scoop chocolate protein powder {optional}

suggested toppings
unsweetened cocoa powder
sliced banana
best-ever chocolate oat cookies {recipe follows}
mini chocolate chips

in blender, combine almond milk and protein powder.  add in cocoa powder, banana, peanut butter and ice.  blend until smooth.
pour into a bowl or bowls and top with any of the suggested toppings, as desired.

serves 1-2

best-ever chocolate oat cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon 
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 1/2 cups large-flake (old-fashioned) rolled oats
1 cup semi-sweet chocolate chips

in a medium bowl, combine flour, baking soda and cinnamon.
in a separate bowl, using an electric mixer on medium speed, beat granulated sugar, brown sugar and butter until light and creamy.  beat in egg and vanilla.  with the mixer on low speed, beat in flour mixture until blended.  fold in oats and chocolate chips.  cover with plastic wrap and refrigerate for 1 hour, until chilled.
preheat oven to 350F.  
shape dough into 1-inch balls.  place 2 inches apart on baking sheets lined with parchment paper.
bake, one sheet at a time, for 10 to 12 minutes or until lightly browned around the edges (do not overbake.)  let cool on pan for 5 minutes, then transfer to wire rack to cool completely 


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