Vegan Raspberry Smoothie Bowl
Recipe from ‘Glowing on Plants‘
with kind permission
Equipment: Blender
Ingredients:
- 40 ml almond milk
- 60 g soy yogurt plain, unsweetened
- 115 g silken tofu
- ½ tbsp lecithin granules
- ½ tsp vanilla extract
- 1 banana medium
- 1 pinch cinnamon
- 125 g raspberries frozen
- 5 g dessicated coconut optional for topping
- 20 g raspberries frozen, optional for topping
- 5 g chia seeds optional for topping
Directions:
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Peel the banana and leave in the freezer the night before if you remember!
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Remove the banana from the freezer and add ¾ to a blender or food processor along with all the other ingredients down to and including the frozen raspberries.
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Blend until smooth.
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Pour / spoon the smoothie into a bowl and top with remaining banana, raspberries, chia seeds and dessicated coconut if desired.
