Raspberry Blueberry Coconut Smoothie

Overview

When berries are in season, stock up -you won’t regret it. All winter you’ll have frozen treats to add to your smoothies, Steel-Cut Oats, mix into creamy yogurt, or to make berry compotes for moist, yet hardy Sweet Potato Pancakes.

Ingredients

  • 1 cup blueberries
  • 1 cup raspberries
  • 2 cups full-fat coconut milk
  • 2 Medjool dates
  • 1/2 cup shredded coconut 
  • 2 Tbsp raw almond butter 
  • 1 tsp. vanilla extract
  • 2 pinches of pink salt
  • + bit of water, to dilute each layer

Preparation Method

  1. Make your first layer by blending 1 cup blueberries, and 1 cup coconut milk.
  2. Add about 1/4 cup water, 1 date, shredded coconut, and a pinch of pink salt. 
  3. Blend until creamy. 
  4. Make your second layer by blending 1 cup raspberries, and the other cup coconut milk.
  5. Add about 1/4 cup water, the other date, vanilla, and another pinch of pink salt. 
  6. Blend until creamy. 
  7. Pour raspberry layer into a large glass, then pour blueberry layer over top.
  8. Garnish with your favourite things: cocoa nibs, slivered almonds, frozen whole raspberries, etc.  

Enjoy with a spoon. 

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