Strawberry Almond Smoothie Bowl

Dairy-Free

Cooking Time

15 minutes

Difficulty

Easy

Serves Up To

1

Nutrition Facts

Total Fat22.5 g
Cholesterol0 mg
Sodium100.2 mg
Potassium1,966.7 mg
Total Carbohydrate103.8 g
Dietary Fiber20.6 g
Sugars53.9 g
Protein15.9 g

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.

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
  • 1 tablespoon powdered hemp protein
  • 1/4 cup sliced almonds

Included in this recipe