Topped with toasted coconut and almonds, the base of this smoothie bowl is filled with bananas, strawberries, and hemp protein.
Ingredients
- 0.25 cups Unsweetened Vanilla Almondmilk
- 0.25 cups unsweetened coconut
- 3 bananas
- 1 cup strawberries
- 1 tablespoon hemp protein
- 0.25 cups sliced almonds
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
-
2
Spread out coconut chips on the prepared baking sheet in an even layer. Transfer to the oven to toast for 5 to 7 minutes, checking on it frequently. Remove the baking sheet from the oven and immediately transfer coconut chips to a small bowl (they'll still keep toasting if you leave them on the sheet).
-
3
Combine bananas, strawberries, Almond Breeze Unsweetened Vanilla Almondmilk, and hemp protein in a blender. Pulse until pureed. If the mixture is too thick, add a splash of Almond Breeze Unsweetened Vanilla 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.
Nutrition Facts
Per serving
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