Recipe Instructions:
Ingredients
1/4 cup Almond Breeze Unsweetened Vanilla Almondmilk
1/4 cup sweetened or unsweetened coconut chips
3 bananas
1 cup strawberries, hulled and halved
1 tablespoon powdered hemp protein
1/4 cup sliced almonds
Directions
Preheat the oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
Spread out coconut chips on the prepared baking sheet in an even layer. Transfer to the oven to toast for 5 to 7 minutes, checking on it frequently. Remove the baking sheet from the oven and immediately transfer coconut chips to a small bowl (they’ll still keep toasting if you leave them on the sheet).
Combine bananas, strawberries, Almond Breeze Unsweetened Vanilla Almondmilk, and hemp protein in a blender. Pulse until pureed. If the mixture is too thick, add a splash of Almond Breeze Unsweetened Vanilla 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.
