Description
This strawberry raspberry smoothie is inspired by the classic combination of peanut butter and jelly. It’s creamy, rich in nutrients and tastes amazing. Sneak in some fresh spinach or kale for an extra dose of dark leafy greens.
Ingredients
- 1 cup each frozen raspberries and strawberries (280 g)
- 2 tbsp almond butter (30 g, sub peanut butter)
- 1 3/4 cups almond milk
- 1 scoop vegan vanilla protein powder (30 g)
- 5–6 small, soft pitted dates or 2-3 pitted medjool dates (30 g, optional for added sweetness, sub half a ripe frozen banana)
- small handful of fresh spinach or kale (25 g, optional)
Instructions
- Add all ingredients to a high-speed blender and mix until smooth and creamy.
- Pour into a glass and enjoy. Alternatively reduce the total liquid by about half to make a smoothie bowl, scoop into a bowl and top with banana and granola.
Nutrition
- Serving Size: 1
- Calories: 526
- Fat: 22 g
- Carbohydrates: 62 g
- Fiber: 21 g
- Protein: 32 g