About
This smoothie bowl takes inspiration from the classic peanut butter and jelly flavor combo and replaces them with almonds and raspberries.
Smooth, creamy and sweet, this breakfast smoothie bowl would also double up as a healthy dessert or sweet treat!
Note that where xylitol is used in the recipe, this can be replaced by your preferred low carb sweetener.
Ingredients
- 4 tablespoon almond milk unsweetened by vitasoy
- 3 tablespoon coconut milk
- 1 tablespoon almond butter
- 3 almond almonds
- 1 teaspoon chia seed black by nutiva
- 1 teaspoon desiccated unsweetened coconut by compass
- 2 tablespoon frozen raspberries
- 1 ¼ teaspoon xylitol by now
Instructions
- To make the jam, add the raspberries to a small pan over a low heat with 1 teaspoon of water and 1/4 teaspoon of xylitol.
- Bring to a gentle simmer and cook until the raspberries are soft and broken down. Remove from the heat and stir through the chia seeds. Leave to cool.
- While the jam is cooling, add the almond butter, coconut milk (firm creamy part only), remaining xylitol and half the almond milk to a blender. Blend to form a thick paste, gradually adding the rest of the milk until you have a thick and creamy smoothie.
- Transfer the smoothie to a bowl and refrigerate for 5-10 minutes.
- Remove from the fridge and spoon over the cooled jam. Roughly chop the almonds and scatter them over the smoothie and sprinkle them over the desiccated coconut.
- Serve immediately.
Nutrition Facts
- Servings: 1
- Calories: 303.1kcal/256.6kJ (per serving)
- Fat: 25.9g (per serving)
- Carbs: 17.9g (per serving)
- Protein: 6.2g (per serving)
