Important Consumer Alert: Recall of a limited number of 64 oz Refrigerated Vanilla Almond Breeze almondmilk announced because the product may contain trace levels of milk, an allergen not listed on the label. READ MORE
Strawberry Almond Smoothie Bowl
Nutrition Facts
| Total Fat | 22.5 g |
| Cholesterol | 0 mg |
| Sodium | 100.2 mg |
| Potassium | 1,966.7 mg |
| Total Carbohydrate | 103.8 g |
| Dietary Fiber | 20.6 g |
| Sugars | 53.9 g |
| Protein | 15.9 g |
Directions
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).
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.
Featured In: Food Blogger
Courtesy of: A Cozy Kitchen
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 (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Vanilla)
- 1 tablespoon powdered hemp protein
- 1/4 cup sliced almonds
