Dessert - Gorgeous Pink Chia Smoothie Recipe

Dessert - Gorgeous Pink Chia Smoothie Recipe

Reciped by @twospoons.ca

INGREDIENTS

For the smoothie bowl

  • 3 Tbsp chia
  • 1/2 Cup (120ml) 10-minute homemade almond milk, plus more if desired (or store bought mylk)
  • 1 Tbsp (15ml) maple syrup (optional), to sweeten
  • 1 Tsp Rawnicepink pitaya powder (optional)
  • 1/2 Cup frozen raspberries
  • 1/4 Cup frozen mango
  • 1/4 Cup (2-3) frozen cauliflower florets 
  • 1/2 Banana
  • 1 Scoop vanilla plant-protein powder
  • 1 Tbsp maca powder
  • Splash almond milk, for blending 

For the toppings

  • Coconut flakes
  • Frozen raspberries
  • 2 Lychee
  • Banana, chopped

INSTRUCTIONS

  1. Combine chia, oats and homemade almond milk in a bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Place in fridge to absorb overnight, or at least for 30 minutes. Optional to add 1 tbsp maple syrup to sweeten if using store bought mylk.
  2. When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency. 
  3. In a blender add frozen raspberries, mango, cauliflower, banana, protein powder and maca powder. Add a splash of almond milk for blending. (The amount of almond milk required will depend on how powerful your blender is. I used about 1/4 cup (60 ml)). Blend ingredients until smooth. 
  4. Pour both chia pudding and pink smoothie into a bowl. Top with banana, lychee, frozen raspberries and coconut flakes.
  5. Enjoy!

Try this recipe in our Cocoboo bowl, you can buy it here!

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