Strawberry Smoothie Bowl with Almondmilk

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. 1

   Preheat the oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.

2. 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. 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.