Smoothie Bowls – Peaches & Cream

This vegan smoothie bowl replaces the whipped cream with coconut cream, for a richly tasty breakfast that’s surprisingly healthy. Best of all, this easy smoothie bowl can be made with pantry ingredients like canned peaches and frozen berries.

Smoothie bowls are one of my favorite breakfasts for summertime. They’re chilly, packed with nutrition, and I can make them the night before. Win, win, and win!

peach smoothie bowl with canned peaches, coconut cream, frozen raspberries, ground flax, cinnamon, and walnuts.

For this peaches ‘n’ cream smoothie bowl, I made a smoothie base made from plant based milk, dates, and ground flaxseed. I chilled it overnight then added my smoothie bowl toppings, which included:

  • canned peaches (easy!)
  • coconut cream (also easy – just pop the can in the fridge the night before with the smoothie bowls, and the cream will be nicely separated to the top by morning)
  • walnuts
  • cinnamon
  • and frozen raspberries (did I mention this is easy?!)

My kids really liked this smoothie bowl combination. I hope you like it, too!

peach and raspberry smoothie bowl with coconut cream, cinnamon, walnuts, and ground flax.

Peaches ‘n’ Cream Smoothie Bowls

A sweet breakfast you can serve cold on summer mornings.
Course: Breakfast, Vegan Breakfast Recipes
Cuisine: American
Diet: Vegan
Keyword: blueberry smoothie bowls, peach smoothie bowls, vegan smoothie bowls
Servings: 2 bowls
Author: Shannon Hakala

Ingredients

Blend

  • 1 cup plant based milk (I used oat milk)
  • 3 dates pits removed
  • 1/4 cup ground flax
  • 1 Tbsp protein powder (optional)

Toppings

  • coconut cream chilled
  • peaches sliced
  • walnuts
  • cinnamon
  • raspberries

Instructions

  • Blend the "blend" ingredients, then pour into bowls and chill for 10 minutes (or overnight).
  • Top with the toppings, serve & enjoy!
Prep Time5 mins
Cook Time0 mins
10 mins
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