Strawberry Smoothie Bowl with Almond Milk

Prep Time

15

Minutes

Cook Time

15

Minutes

Difficulty

Easy

Serves Up To

1

Servings


Nutrition Information

Total Fat22.5 g
Sodium100.2 mg
Potassium1,966.7 mg
Total Carbohydrates103.8 g
Dietary Fiber20.6 g
Sugars53.9 g
Protein15.9 g

Ingredients

Directions

  1. 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. 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:

Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

View Product

Courtesy of: A Cozy Kitchen

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