Strawberry Almond Smoothie Bowl
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 22.5g |
| Total Carbohydrates | 103.8g |
| Dietary Fiber | 20.6g |
| Sugars | 53.9g |
| Sodium | 100.2mg |
| Protein | 15.9g |
| Potassium | 1966.7mg |
Strawberry Almond Smoothie Bowl
Prep Time
10 Min
Cook Time
5 Min
Difficulty
Easy
Servings
1
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 22.5g |
| Total Carbohydrates | 103.8g |
| Dietary Fiber | 20.6g |
| Sugars | 53.9g |
| Sodium | 100.2mg |
| Protein | 15.9g |
| Potassium | 1966.7mg |
Ingredients
- 1/4 cup sweetened or unsweetened coconut chips
- 3 bananas, peeled
- 1 cup strawberries, hulled and halved
- 1/4 cup Vanilla Unsweetened Almond Breeze® Almond Beverage
- 1 tablespoon powdered hemp protein
- 1/4 cup sliced almonds
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 beverage 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.
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