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Almond strawberry smoothie bowl topped with Blue Diamond Almonds

Strawberry Smoothie Bowl with Almond Milk

Cook Time:
15 Minutes
Serves Up To:
1 Servings

Nutrition Information

Total Fat22.5 g
Total Carbohydrates103.8 g
Cholesterol0 mg
Sodium100.2 mg
Potassium1,966.7 mg
Dietary Fiber20.6 g
Sugars53.9 g
Protein15.9 g


  • 1/4 cup sweetened or unsweetened coconut chips
  • 3 bananas – peeled
  • 1 cup strawberries – hulled and halved
  • 1 tablespoon powdered hemp protein
  • 1/4 cup sliced almonds


  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, almondmilk and hemp protein to a blender. Pulse until pureed. If the mixture is too thick, add a splash of almondmilk 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
Unsweetened Vanilla Almondmilk
Shelf Stable Unsweetened Vanilla Almondmilk
Shelf Stable Unsweetened Vanilla Almondmilk

Courtesy of: A Cozy Kitchen