Chocolate Dessert Nice Cream Recipe Vegan

Chocolate Chip Nice Cream Bowl with Chocolate Peanut Butter Crunch

This might not look like the healthiest of smoothie bowls, but, there’s a high-protein ingredient in play here… jowar dhani (popped sorghum).

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I’m always trying to achieve something satisfying and clean; made without processed ingredients, made with whole foods and nutritional ingredients. When I discovered that this yummy “mini popcorn” (what I called it before I learned more about sorghum), I was really excited to put it to use in something chocolatey.

I really love crunchy things, and I really really love chocolate covered crunchy things, so, I ended up combining the popped sorghum with some trail mix, chocolate, peanut butter, and maple syrup, and made a crunchy chocolate peanut butter kind of thing… it’s addicting.

Chocolate Chip Nice Cream Bowl with Chocolate Peanut Butter Crunch

A nice cream bowl for the chocolate and peanut butter lovers. 

Course Breakfast, Dessert
Cuisine Healthy, Vegan
Keyword chocolate, nice cream, Recipe, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1


Chocolate Chip Smoothie

  • 2 frozen bananas
  • 1/4 cup chocolate chips
  • 1/4 cup Milk (I used almond)

Chocolate Peanut Butter Crunch

  • 3 cups popped sorghum juwar dhani
  • 2 cups trail mix
  • 1/2 cup chocolate chips
  • 1/4 cup peanut butter
  • 1 tbsp maple syrup


  1. Blend all ingredients for the smoothie, and pour into a bowl. 

  2. To make the chocolate/peanut butter crunch, melt the chocolate, peanut butter, and maple syrup together. 

  3. Pour the chocolate peanut butter mixture over the popped sorghum (juwar dhani) and trail mix, toss together, and allow to chill in the fridge for about 20-30 minutes. 

  4. Crumble the chocolate/peanut butter crunch on top of the smoothie bowl, and dig in (I had a chocolate bar at hand, so I used that in my garnish too). 

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