Strawberry Smoothie Bowl with Almond Milk
Cook Time
15
Minutes
Difficulty
Easy
Serves Up To
1
Servings
Nutrition Information
| Total Fat | 22.5 g |
|---|---|
| Cholesterol | 0 mg |
| Sodium | 100.2 mg |
| Potassium | 1,966.7 mg |
|---|---|
| Total Carbohydrates | 103.8 g |
| Dietary Fiber | 20.6 g |
| Sugars | 53.9 g |
| Protein | 15.9 g |
Ingredients
- 1/4 cup sweetened or unsweetened coconut chips
- 3 bananas - peeled
- 1 cup strawberries - hulled and halved
- 1/4 cup Almond Breeze Unsweetened Vanilla Almondmilk
- 1 tablespoon powdered hemp protein
- 1/4 cup sliced almonds
Directions
- 1
Preheat the oven to 300 degrees F. On a parchment-lined baking sheet, spread out the coconut chips in an even layer. Transfer to the oven to toast for about 5 to 7 minutes, checking on it frequently. Remove the baking sheet from the oven and immediately transfer the coconut chips to a small bowl (they’ll still keep toasting if you leave them on the sheet).
- 2
Add the bananas, strawberries, almond milk and hemp protein to a blender. Pulse until pureed. If the mixture is too thick, add a splash of almond milk to help loosen the smoothie. The mixture should be slightly thicker than a traditional smoothie. Pour into a bowl and top with toasted coconut and sliced almonds.
Made with these products:
Courtesy of: A Cozy Kitchen
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