Strawberry Raspberry Protein Smoothie

Why You’ll Love this Recipe

• 32 grams of protein per serving.
• Naturally sweetened with dates.
• Works as a smoothie bowl with reduced liquid.
• Easily made nut-free with sunflower seed butter.
• No banana needed.

Ingredients You’ll Need

• Frozen strawberries and raspberries (1 cup each): Frozen fruit is better than fresh here, it keeps the smoothie thick and cold without needing ice, which dilutes the flavour. You can use 2 cups of either berry if you only have one variety.
• Almond butter (2 tbsp): Adds creaminess, healthy fat and a mild nuttiness that pairs well with the berries. If you want a true PB&J smoothie, swap for peanut butter. The flavour is bolder but works really well. For a nut-free version, sunflower seed butter or pumpkin seed butter both work.
• Dates (5 to 6 small or 2 to 3 medjool): Raspberries are quite tart on their own and the dates balance that without any added sugar. Use soft, fresh dates. If yours feel dry, soak them in hot water for 10 minutes and drain before blending. Half a ripe frozen banana works as a substitute if you do not have dates.
• Almond milk (1 3/4 cups): Any plant-based milk works. Start with 1 1/2 cups and add more to reach your preferred consistency. For a smoothie bowl, start with 1 cup and add just enough to get the blender moving.
• Vanilla protein powder (1 scoop): Use any plant-based vanilla protein. Chocolate protein also works for a chocolate berry smoothie. The protein powder adds sweetness along with the protein boost.
• Fresh spinach or kale (small handful, optional): You cannot taste it. The berries completely mask any green flavour. I

How to Make It

1. Add the almond milk to the blender first.
2. Add the remaining ingredients on top.
3. Start blending on low until the mixture starts to move, then increase to high and blend until completely smooth. This usually takes 30 to 60 seconds in a high-speed blender.
4. Taste and add another date if you want more sweetness, or another splash of almond milk if it is too thick.
5. For a smoothie bowl: Reduce the almond milk to 1 cup. Blend on low, using a tamper if your blender has one, until you get a thick ice cream-like consistency. Scoop into a bowl and top with granola, sliced banana, chia seeds, hemp seeds or whatever you have on hand.

Deryn’s Notes

• Add the liquid to the blender first, then the other ingredients for easier blending.
• Do not over-blend. A high-speed blender generates heat and a 30-60-second blend is usually enough. Blending for two or three minutes warms the smoothie and changes the texture. Blend until smooth and stop.
• For the smoothie bowl version, my go-to toppings are peanut butter granola, sliced banana and blueberries.