Peanut Butter and Tahini Chocolate Smoothie Bowl

If you’ve been following us, you know how much we love a smoothie bowl at Makan. This might be our favourite one yet!

Peanut butter, yes. Tahini, yes. Chocolate, yes. For breakfast? Yes please. 

Trust us when we say you won't regret making this little bowl of heaven.  Banana and creamed coconut make a deliciously smooth (and creamy)  base and the addition of cacao, tahini and peanut butter is a flavour combo everyone needs in their life. 

Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3


  • 150g frozen banana

  • 2 tbsp cacao powder

  • 1 tbsp tahini

  • 1 tbsp peanut butter

  • 15g coconut creamed

  • 85ml cashew milk

  • 1 tbsp cacao nibs

Optional toppings:

  • A handful of your favourite plain or chocolate granola (check out our granola recipe!)

  • A small handful of frozen raspberries, crumbled

  • 1 tbsp cacao nut butter or peanut butter

  • 1 Nutty Cacao peanut butter cup, chopped

  • A sprinkle of dessicated coconut


  1. Blend all ingredients except the nibs in a high speed blender until smooth and thick and combined

  2. Add the nibs and pulse to combine

  3. Scoop the smoothie into a bowl and smooth over with a spoon

  4. Top with your favourite toppings! We scattered, dolloped, crumbled, poured and sprinkled with granola, nut butter, raspberries, Nutty Cacao and coconut.

  5. Dig in!

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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