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Strawberry Almond Smoothie Bowl

Servings: 1 Smoothie Bowl


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


  • 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).
  • Add the bananas, strawberries, almond milk and hemp protein to a blender. Pulse until pureed. If the mixture is too thick, add a splash of almond milk 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.