4 ripe bananas, sliced and frozen
1 cup frozen pitted cherries
2 tablespoons raw cacao powder
¼ cup non-dairy milk of choice, as needed for blending
¼ cup amaranth grain, uncooked
Coconut for topping (optional)
Any additional toppings of choice
Prepare in advance:
Slice and freeze the bananas for a few hours until solid, if not yet frozen.
Pop the Amaranth by first heating a dry small saucepan over medium-high heat - I set my gas stove between the 3 and 4. Make sure the pan is hot enough by testing with a drop of water. The water should ball up and bounce around.
Add in 1 tablespoon of amaranth at a time to the pan and cover with a lid. Shake the pan back and forth to prevent burning, I lift the pan off of the burner and over the heat by about an inch. Amaranth should begin to pop within a few seconds and take less than 30 seconds to complete. Once it starts to pop, it can burn quickly so keep shaking until the majority of the batch is popped and quickly transfer to a bowl. Discard any burned batches, you will know it is burned by the smell which smells like burnt popcorn.
Wipe out any sticking grains with a dry paper towel before the next batch. Let the pan heat up again before adding more amaranth for about 10 seconds and repeat until all amaranth is popped. Set aside popped amaranth as you prepare your smoothie bowl
In a food processor fitted with the S-blade, add in the frozen banana slices and cherries. Pulse several times to break down into smaller chunks and then begin to blend.
As it’s blending, add in 1 tablespoon of non-dairy milk and cacao powder and continue to blend until smooth. Add in additional milk one tablespoon at a time, as needed to move things along and to blend into a smooth but thick consistency - you want it the texture of soft serve ice cream, not a smoothie. You can always freeze after blending if it is too melty or you want a firmer texture.
Transfer nice cream to a bowl and top with popped amaranth, coconut shreds, and any additional toppings of choice. Serve immediately.
More recipes from Cara Schrock