coconut almond rooibos smoothie bowls

Published on Sep 25, 2018

Category: tea infused



We strongly believe that mornings should be as beautiful as possible in every way, which means we’re all about the smoothie bowl trend! It’s one of our favourite foodie breakfast options that popped up over the past couple of years, and why not serve your morning smoothie in a hollowed out piece of fruit, topped with brightly coloured berries and blooms?

Tea-infused smoothies are a great way to up your antioxidants for the day, and though most recipes simply call for the addition of a scoop of matcha powder we wanted to get a bit more creative. Rooibos is one of our favourite teas not only for the flavour, but because it’s naturally caffeine free and rich in vitamin C and minerals. Originally from South Africa, this “red bush” tea has only become popular in North America fairly recently, and from lattes to tea ice cream there’s no shortage of ways to use it. 

Inspired by our Coconut Almond Rooibos blend, this twist on a classic date almond smoothie gets its flavour from tea-infused coconut milk, almond butter and frozen banana. It’s so delicious it’s like eating ice cream for breakfast, and super healthy too!

Scroll down for the recipe.



1 fresh coconut, halved

4 teaspoons Coconut Almond Rooibos tea steeped in 3/4 cup coconut milk overnight

2 tablespoons almond butter

Frozen banana

¼ cup pitted dates

⅓ cup ice cubes

Adaptogen powders of your choice

We suggest:





Garnish suggestions:

Frozen blueberries

Fresh banana, sliced

Toasted coconut shavings

Hemp hearts

Chia seeds

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Infuse 4 teaspoons Coconut Almond Rooibos tea in ½ cup coconut milk overnight in the fridge. You can achieve this with a Sloane Tea Filter or by allowing the rooibos tea to move freely in the milk overnight, pouring over a fine mesh strainer or cheesecloth when ready to use.

*Try making some extra and freezing it in ice cube trays for future rooibos-infused smoothies!



When you’re ready to assemble your smoothie bowls, add all ingredients (except garnishes + toppings) to a high power blender and blend until smooth.

Carefully pour into each coconut half, resting the coconuts on jar lids to steady.











Get creative with your garnish! After all, everyone knows the best part of a smoothie bowl is the toppings. We love to look of frozen blueberries and fresh local (edible) flowers.



Share your tea smoothie bowl creations with us on Instagram using the hashtag #SloaneTea! We can’t wait to see your creativity.