Almond strawberry smoothie bowl topped with Blue Diamond Almonds

Strawberry Smoothie Bowl with Almond Milk

Name: Strawberry Smoothie Bowl with Almond Milk
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/4 cup Almond Breeze Unsweetened Vanilla Almondmilk; 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

Cook Time:
15 Minutes: Difficulty:
Easy: Serves Up To:
1 Servings

Nutrition Information

Total Fat	22.5 g

Total Carbohydrates	103.8 g

Cholesterol	0 mg
Sodium	100.2 mg

Potassium	1,966.7 mg
Dietary Fiber	20.6 g
Sugars	53.9 g

Protein	15.9 g

Ingredients

Ingredient ready
1/4 cup Almond Breeze Unsweetened Vanilla Almondmilk
Ingredient ready
1/4 cup sweetened or unsweetened coconut chips
Ingredient ready
3 bananas – peeled
Ingredient ready
1 cup strawberries – hulled and halved
Ingredient ready
1 tablespoon powdered hemp protein
Ingredient ready
1/4 cup sliced almonds

Directions

Step 1 complete
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).
Step 2 complete
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.