raspberry smoothie bowl

Smoothies are something that I do almost every day. Weather it is for breakfast or as a snack it is one of my favorite things to prepare that is healthy and fast. Sometimes, I can’t get as much fruit as I would like to so smoothies are an easier way for me to consume fruit and this raspberry smoothie bowl is just simply delicious, refreshing and easy on the go.

Raspberry smoothie bowl | Eat Good 4 Life

With smoothie bowls you can make endless variations. For this one I just kept it simple. Pretty much just bananas, raspberries and some healthy toppings.

Many other times I add some other ingredients such as spirulina and turmeric, which I love to incorporate as much as possible. I love spirulina because it helps rid the body off harmful toxins. The taste is quite funky, so if using, a teaspoon goes a long way.

Anyways, I know spring is here and in NJ, which is what I live, it actually snowed today. I am really looking forward to some warmer days. Not summer quite yet because I despite the humidity, however, a bit of warmer days would be great.

Where are you located? I must confess that even though I live in NJ it has never felt like home. I have been exploring the idea of moving my family somewhere that is not as populated, more quiet and where houses are not on top of each other. I would like to have my neighbors a bit more spread apart. Will see what I can find because I know my family wouldn’t mind a change of pace.

Onto the raspberry smoothie bowl. If you have a favorite variation, would you please share?. I have been looking for some other top hit flavors so if you have one please let me know. While my kids like every variation I make I am still looking for some other top hit contenders.

Anyways, I leave you with amazing, healthy and easy raspberry smoothie bowl that I hope you get to make, and remember, if you have an ultimate favorite smoothie bowl recipe, please share.

Until my next recipe.

Enjoy!

Raspberry smoothie bowl | Eat Good 4 Life

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raspberry smoothie bowl

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

  • 1 lb frozen organic raspberries
  • 2 bananas
  • 4 cups non dairy milk
  • 2 tbs flaxseed meal

Toppings

  • 1/2 cup granola
  • Fresh fruit
  • Unsweetened shredded coconut

 

Directions:

Place ingredients in your blender and blend until smooth. Divide soomthie mixture onto four bowls and spread topping ingredients over smoothie. Serve immediately.

 



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30 comments

  1. The filling is just like ice cream :-) Love those freeze-dried raspberries!
    These bars look right up my alley.

  2. I must say this recipe is very exciting! I never thought of pulverizing my freeze-dried raspberries. Now, the possibilites are endless. :)

  3. These look so much like spring, I can hardly take it!! The raspberry flavor must be so bright and happy!

  4. Any suggestions for those of us so do not like coconut flavor but love raspberries? What could I sub for the canned coconut cream?

  5. Can you use frozen raspberries? I am having trouble finding freeze dried raspberries and the powder is super expensive. Do you freeze dry your own?

    • I buy them already dried. I have bought them at trader joes and whole foods. Use fresh if you can find the dry freeze ones. However, the mixture may be a bit harder when you freeze the bars due to the water content but I think they will still be good :-) Thanks for stopping by.

  6. Do you soak your cashews before hand

  7. Can you replace the dates with anything else?

    • I think any dried fruit of your choice would work. I have used prunes before and it was fine. If you see that the mixture is a bit dry just add one tablespoon of a liquid like almond milk or something and I think you should be fine :-)

  8. Do you have any raw, vegan recipes that’s don’t include nuts. Our school has a nut free policy.

  9. Is there anything i can use in substitution for the cashews? I love all your recipes, but can’t make most of them due to nut allergy.

  10. I’m assuming coconut cream is different than canned coconut milk. Could I use the milk somehow? If I use the heavy cream, do you still use 14 oz? This looks great and like something my daughter would let my grandchildren eat.

    • Yes the coconut milk is a bit more liquid like. You can still use the coconut milk but make sure if full fat otherwise it will be very water based and it will not turn out good. You can also use the 14 oz heavy cream if you like too. Thanks for stopping by!

  11. How long do these take to freeze?
    Have you tried them with other low calorie sweeteners such as Stevia or erythritol?

  12. My son has devoured the avocado and banana version of these in 2 days!! However, he won’t wait til they thaw. Is this bad for him and would he benefit from any of the nutrional value in frozen form? Thank you.

  13. Thank you! This is the only way he’ll eat avocado -delish. Love your site. :)

  14. I made these this morning for dessert tonight. I just took a “test bite” and, Oh. My. Goodness. They are beyond great! I did have 2 small issues when making them. 1) I read the ingredients well over 10 just to make sure I had the correct stuff. While pouring my filling on the crust I realized I used coconut MILK, not cream. So I had to freeze it a while before I poured the top layer. 2) I had to double the amount of the top layer to cover it. This is one of those kinda treats that it’s really going to be hard to limit our portion! Thank you so much:)

  15. For how long can I keep them in the freezer? Can I make them two dags ahead?

  16. I can only find 5 ounce cans of coconut cream. Any idea where I can order the larger size?

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