Copycat Playa Bowls Nutelloco Bowl Recipe
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| Blend up this copycat Playa Bowls Nutelloco Bowl when you're craving a cold, creamy banana-chocolate treat with juicy berries and crunchy toppings. |
If you love the Playa Bowls Nutelloco Bowl, you are in for a treat. This creamy, chocolatey, fruit-packed bowl is one of those snacks that feels like dessert but can still fit into breakfast or an afternoon pick-me-up. It has that thick, spoonable smoothie base, sweet banana flavor, rich hazelnut chocolate notes, and a cool, refreshing finish that makes every bite feel special.
Today I’m sharing an easy copycat Nutelloco Bowl recipe you can make at home with simple ingredients and a blender. It’s budget-friendly, customizable, and perfect when you want that beachy bowl-shop vibe without leaving the house.
What Is Playa Bowls and Why Is the Nutelloco Bowl So Popular?
Playa Bowls is a well-known smoothie bowl and juice shop in the United States, especially loved for its bright, tropical menu and laid-back surf-inspired style. The brand built a loyal following with colorful fruit bowls, acai bowls, pitaya bowls, and fun toppings that make healthy-ish eating feel exciting.
The Nutelloco Bowl is one of those menu items people remember. It brings together a thick banana-based bowl with a rich chocolate-hazelnut flavor and fresh fruit toppings. It’s smooth, cold, creamy, and a little indulgent. Think of it like the cross between a smoothie bowl and frozen banana soft serve, with a spoonful of chocolate-hazelnut goodness in every bite.
Since Nutella® is a trademarked brand name, this is best described as a copycat-inspired version of the dish, made for home cooks who want a similar flavor and texture. We are not claiming this is the original recipe or that it is affiliated with Playa Bowls.
Why You’ll Love This Copycat Nutelloco Bowl
- Quick to make with just a few ingredients
- Great for breakfast or dessert
- Cold, creamy, and satisfying
- Easy to customize with your favorite toppings
- Less expensive than buying smoothie bowls out
I love making bowls like this on hot days when turning on the oven sounds awful. It feels a little like bringing home a vacation in a bowl.
Ingredients for the Copycat Playa Bowls Nutelloco Bowl
Makes: 2 servings
Prep time: 10 minutes
Total time: 10 minutes
For the bowl base:
- 3 large frozen bananas, sliced before freezing
- 1/4 cup milk, plus more as needed
- 3 tablespoons Nutella® or other chocolate hazelnut spread
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup, optional for extra sweetness
- 1 cup ice, optional if you want it extra thick and frosty
Suggested toppings:
- 1 banana, sliced
- 1/2 cup strawberries, sliced
- 1/4 cup granola
- 2 tablespoons coconut flakes
- 2 tablespoons mini chocolate chips
- 1 to 2 tablespoons chocolate hazelnut spread for drizzling
Helpful Ingredient Notes
Frozen bananas are the real secret here. They create that thick, creamy texture without needing ice cream. If your bananas are ripe with brown speckles before freezing, even better. They’ll taste sweeter and blend into a smoother base.
Milk choice: Regular milk works great, but almond milk, oat milk, or coconut milk also work well. Start with a small amount. You can always add more, but if you pour in too much at the beginning, the bowl can turn into a drinkable smoothie instead of a thick bowl.
Granola adds crunch, which is important. This bowl is soft and creamy, so a crisp topping gives it balance. It’s like adding croutons to soup. Different texture makes every bite more interesting.
How to Make a Copycat Playa Bowls Nutelloco Bowl
Step 1: Freeze the bananas.
Peel the bananas and slice them into coins before freezing. Spread them on a parchment-lined plate or tray so they don’t stick together in one giant clump. Freeze for at least 3 to 4 hours, or until solid.
Step 2: Add the base ingredients to a blender.
Place the frozen banana slices, milk, chocolate hazelnut spread, cocoa powder, vanilla extract, and optional honey into a high-speed blender or food processor. If you want a frostier texture, add the ice too.
Step 3: Blend slowly and be patient.
Start on low speed and work up as needed. Stop to scrape down the sides if the mixture gets stuck. This is normal. Thick smoothie bowls need a little coaxing. Add extra milk 1 tablespoon at a time only if the blender truly cannot move the mixture.
Step 4: Check the texture.
You want the mixture to be thick enough to hold toppings on top without sinking right away. It should look smooth, creamy, and spoonable, almost like soft-serve ice cream.
Step 5: Build your bowls.
Spoon the mixture into 2 bowls. Smooth the tops with the back of a spoon.
Step 6: Add the toppings.
Arrange sliced banana, strawberries, granola, coconut flakes, and mini chocolate chips across the top. Drizzle with a little extra chocolate hazelnut spread if you want that true bowl-shop look.
Step 7: Serve right away.
This bowl is best eaten immediately while it’s thick and cold. If it sits too long, it will start to melt and loosen.
Tips for the Best Nutelloco Bowl at Home
- Use a powerful blender or food processor. A food processor often handles thick frozen mixtures better than a standard blender.
- Don’t add too much liquid. This is the biggest mistake people make with smoothie bowls.
- Freeze fruit ahead of time. Meal prep makes this recipe almost effortless.
- Chill the serving bowl in the freezer for 5 minutes if your kitchen is warm.
- Serve immediately for the best texture.
If you’ve ever wondered why smoothie shops get that perfect scoopable texture, it’s usually because they use frozen fruit and very little liquid. That’s the whole game.
Easy Home Kitchen Shortcuts
Want to make this even easier? Here are a few time-saving ideas.
- Freeze banana packs: Store pre-portioned bags with 1 1/2 bananas each so breakfast comes together fast.
- Use store-bought granola: No need to make your own unless you want to.
- Microwave the spread for 5 to 8 seconds: This makes drizzling much easier. Be careful not to overheat it.
- Use a food processor: This can be easier than a blender for thick bowl bases.
If your blender struggles, let the frozen bananas sit at room temperature for 2 to 3 minutes before blending. That small pause can make a big difference.
Allergy-Friendly and Dietary Swaps
This is where homemade bowls really shine. You can adjust the ingredients to fit your needs without giving up the fun of the recipe.
Dairy-free:
- Use almond milk, oat milk, or coconut milk.
- Check your chocolate hazelnut spread label, since some contain milk.
- Choose dairy-free chocolate chips if using.
Vegan:
- Use plant-based milk.
- Use maple syrup instead of honey.
- Use a vegan chocolate hazelnut spread.
- Double-check toppings like granola and chocolate chips.
Gluten-free:
- The bowl base is often naturally gluten-free, but always read labels.
- Use certified gluten-free granola.
- Check chocolate hazelnut spread and toppings for hidden gluten or cross-contact warnings.
Nut-free:
- This one takes a bigger swap because chocolate hazelnut spread contains tree nuts.
- Try sunflower seed chocolate spread if available.
- You can also blend in cocoa powder with sunflower seed butter and a little sweetener for a similar rich flavor.
- Be sure your granola and chocolate chips are processed in a nut-free facility if needed.
Lower sugar:
- Skip the extra honey or syrup.
- Use a lower-sugar chocolate spread if you can find one.
- Cut back on chocolate chips and use extra fruit instead.
Paleo-style:
- Use bananas, cocoa powder, vanilla, and a paleo-friendly nut or seed butter blend.
- Skip Nutella® and use a homemade hazelnut-cocoa mixture sweetened with maple syrup or dates if that fits your approach.
- Use unsweetened coconut flakes and paleo granola.
Protein boost:
- Add a scoop of chocolate or vanilla protein powder.
- Use Greek yogurt if dairy works for you.
- Add chia seeds or hemp hearts on top.
Food Safety Notes
Since this is a no-cook recipe, there are no required cooking temperatures here. Still, food safety matters.
- Wash fresh fruit well before slicing and serving.
- Keep dairy or plant-based milk refrigerated until ready to use.
- Do not refreeze the blended bowl after it has melted.
- Serve immediately for best taste and safety.
- If adding toppings like homemade granola, make sure any baked ingredients have cooled fully before storing.
Approximate Nutrition Per Serving
These numbers will vary based on your toppings and the brand of chocolate hazelnut spread you use, but here is a rough estimate for 1 of 2 servings:
- Calories: 420
- Protein: 7g
- Carbohydrates: 69g
- Fat: 15g
- Fiber: 7g
- Sugar: 41g
Serving Ideas
This copycat Playa Bowls bowl works well for:
- Quick summer breakfasts
- After-school snacks
- Post-workout treats
- Easy brunch boards with fruit and yogurt
- Light desserts when you want something cold and sweet
If you’re hosting brunch, try setting up a little toppings bar. It’s simple, fun, and lets everyone build their own bowl.
Final Thoughts
If you’ve been craving a homemade Nutelloco Bowl, this recipe is a simple way to bring that same creamy, fruity, chocolatey flavor home. It’s easy enough for beginners, flexible enough for different diets, and tasty enough to make again and again.
Give it a try and make it your own. Add more fruit, swap the toppings, or toss in a little protein if you want a more filling breakfast. That’s the beauty of homemade smoothie bowls.
If you make this recipe, I’d love to hear how it turned out. Please share it with friends, pin it for later, and leave a comment below with your favorite topping combo.
Disclaimer
This recipe is a copycat recipe inspired by the Playa Bowls Nutelloco Bowl. It is not the original recipe, and no knowledge of Playa Bowls’ actual proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Playa Bowls or Nutella®.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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