Coconut raspberry smoothie (vegan)

So it’s a 3 day weekend here in the UK and after a night of Prosecco & Limoncello cocktails (amazing!) I felt the need to offer my body an apology so I whipped up this beautifully pink healthy fruit smoothie.

Before I get to the recipe though, how cool is this Day of the Dead-inspired mason jar??

I am so intrigued by Day of the Dead and I would LOVE to visit Mexico, in fact this week I started collecting travel tips and scouring Airbnb for holiday lets in Mexico City and Oaxaca… ok and Yucatan too 🙂 Those cenotes are too beautiful to miss.

OK so back to the smoothie. It actually has more ingredients than coconut and raspberry but you can omit or add other fruits depending how you like it.

Coconut raspberry smoothie
Serves 3

150g frozen raspberries
150g frozen blueberries
2 small bananas
50ml dairy-free coconut yoghurt (I used Alpro Plain with Coconut, delicious!)
1 heaped tbsp sugar-free smooth peanut butter
250ml unsweetened almond milk
1 tsp brown sugar syrup (optional)

Note: none of the above measurements are set in stone, you can add more or less if it seems too thick/runny.

All you gotta do is blend it all up! No defrosting required or other prep aside from peeling the bananas.

I poured myself a glass and stored the rest in the fridge for the next day: when I came back to it I just had to give it a quick whizz again in the blender to re-mix it.

I felt very redeemed drinking this after my night of cocktails, although limoncello is technically a fruit too right? 🙂

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