Moroccan · Breakfast
Moroccan Avocado & Almond Smoothie Bowl
Inspired by Morocco's beloved thick avocado shake, this spoonable bowl blends avocado with almond milk, dates and a whisper of orange-flower water, then tops it with amlou, banana, toasted almonds and a drizzle of honey. Creamy, wholesome and just sweet enough for a modern breakfast.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 2
- Level
- Easy
Ingredients
- 2 ripe avocados
- 250 ml almond milk
- 4 soft dates, pitted
- 1/2 tsp orange-flower water
- 1 tbsp honey, plus extra to drizzle
- 2 tbsp amlou
- 1 banana, sliced
- 3 tbsp toasted almonds, chopped
- Pinch of cinnamon
Method
- 1
Blend the base
Blend the avocado, almond milk, dates, orange-flower water and honey until thick and smooth.
- 2
Adjust
Loosen with a little more almond milk if needed; it should be spoonable, not runny.
- 3
Pour
Divide between two bowls.
- 4
Top
Swirl over the amlou and arrange the banana slices.
- 5
Finish
Scatter with toasted almonds, dust with cinnamon and drizzle with honey.
- 6
Serve
Serve straight away while thick and cold.
Chef's tips
- Use ripe, buttery avocados for the creamiest texture.
- Chill the almond milk or add a couple of ice cubes for a colder bowl.
- Dates sweeten naturally — adjust honey to taste.
Frequently asked questions
Why avocado at breakfast?
Morocco loves avocado as a sweet, thick shake (jus d'avocat) with milk and sugar. This bowl is a wholesome riff on that classic, made spoonable and topped with local flavours.
Can I make it vegan?
Yes — use maple syrup or extra dates instead of honey, and it's fully plant-based.