the most beautiful chocolatey-breakfast bowls ever.

by team nuut

What do you get when you combine nuut, fresh fruit, nuts, seeds and everything in-between? Six gorgeous breakfast bowls guaranteed to catapult you out of bed.

Our healthy smoothie bowls are bonafide breakfast heroes. Brimming with nutritious plant-based ingredients, super-fast to prepare, and deliciously gooey, they give us a reason to leap out of bed.

Oh, and they are ALL chocolate (no green sludge allowed).

Bowl ready and spoon poised…. GO!

Big Bowl of Coffee & Chocolate

1 sachet nuut (any blend)

1 small banana - frozen

2 Medjool dates - pitted

½ cup espresso coffee - cooled

¼ cup raw cashews

3 tablespoons organic oats - soaked overnight if possible

½ cup ice

Pinch of ground cardamom

Sea salt

Add all ingredients to a blender, blitz until smooth and serve.

Serves 1.

Chocolate Nut Sundae

1 sachet nuut (any blend)

1 small ripe banana - frozen

1 cup almond milk

1 tablespoon almond butter

2 Medjool dates - pitted

1/2 teaspoon ground cinnamon

Handful ice


Berries or sliced banana 

Nuts and seeds

Combine nuut, banana, milk, almond butter, dates, cinnamon and ice into a high-speed blender.
Blend until smooth and creamy.

Divide between 2 small serving bowls. Scatter with nuts seeds and fresh berries and devour.

Serves 2.

Chocolate Pops

1 sachet nuut (any blend)

2/3 cup cooked buckwheat groats

2/3 cup coconut milk 

1 tbsp ground flaxseed

2 tsp organic maple syrup 

1/2 tsp ground cinnamon 

1/2 tsp vanilla extract 


Dairy-free yoghurt


Nuts and seeds

Almond Butter

Place cooked buckwheat in a small saucepan with milk and bring to a simmer.

Stir in the nuut, flaxseed, maple syrup, vanilla and cinnamon. Cook for another couple of minutes until you have a porridge consistency.

Add a little extra liquid to achieve the consistency you desire; add extra milk or water as you prefer.

Serve hot, topped with yoghurt, berries, nuts, seeds, and nut butter.

Serves 1.

Chocolate Porridge

1 sachet nuut (any blend)

200 g blanched hazelnuts - toasted

200 g Medjool dates - pitted

400 g organic oats 

2 teaspoons vanilla extract 

1 orange 

200 ml coconut water 

1 heaped tablespoon dairy-free yoghurt 

Fresh fruit like berries, orange, sliced banana, grated apple and pear

Ground cinnamon

Blitz toasted hazelnuts in food processor, then add nuut, dates, half the oats, and vanilla extract.

Finely grate in the orange zest and pulse, then stir the mixture back through the rest of the oats.

Pour into storage jar, ready to use. This will keep stored well for up to 2 weeks.

To prepare, put 65g of the mixture into a saucepan with coconut water, heating over medium-low heat for 3 minutes, adding splashes of water to loosen if required.
Serve with a spoonful of yoghurt, fresh fruit and a pinch of cinnamon or dusting of nuut (yummmmm). 

Serves 1.

Hot Chocolate Bowl

1 sachet nuut (any blend)

1 cup almond milk

1 tbsp nut butter

1 tbsp maple syrup

1/2 cup organic rolled oats

1/2 tsp vanilla extract

The night before, add all ingredients into blender, and stir until combined.

Cover and place in fridge for at least 3 hours, or overnight.

When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.

Transfer the smoothie to a small saucepan over medium heat and bring to a simmer.  If the smoothie is too thick, add an extra splash of almond milk until desired consistency is reached.

When ready, transfer to a bowl, and eat.

Serves 1.

Chocolate PB

1 sachet nuut (any blend)

1/2 cup dairy-free yogurt

1/4 cup almond milk

2 tablespoons organic peanut butter

1 tablespoon ground flax seed

2 small bananas - frozen



Sliced Banana

Peanut Butter

Place nuut, yogurt, milk, peanut butter, flax seed and bananas in blender and blitz until smooth.

Pour into bowl and add toppings. If drizzling with peanut butter, heat the peanut butter in a small microwave safe bowl for 30 seconds first. Delicious.

Serves 1.