Chocolate, and pink! What more could a girl want?! The contrast in the textures of the chocolate and the frozen acai smoothie is a bit strange, but the tastes go so well together. The raw cacao gives you heaps of plant-based protein and the acai, of course, is full of beautiful pink energy-boosting, anti-oxidant wonderfulness.
Firstly, I would suggest making these on a day when you’ve made the smoothie bowl to have for breakfast and just keep half a cup of the smoothie back for these cakes as a whole smoothie bowl is way too much.
Simply make the chocolate sauce, then add about a spoonful of it to the bottom of each muffin case (which should be placed in a cupcake baking tray) and freeze for 30 minutes.
Once frozen, add a spoonful of the smoothie as the next layer, and freeze for a further 30 minutes.
Once this layer is frozen, add one more layer of chocolate to the top and freeze again.
Once ready remove from the muffin cases and place in a container. I would advise keeping them in the freezer instead of the fridge as the smoothie layer will melt otherwise.
Enjoy the yummy flavours!