Pineapple Carrot Cake Smoothie
Servings 2 snack
Ingredients
- 2 large or 3 small carrots, peeled quartered
- 1 ½ cups water
- 1 cup frozen pineapple or mango
- ½ cup raw walnuts
- ¼ cup coconut flakes
- ¼ cup rolled oats
- 2 tbsp raisins or 2-3 dates pitted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- For a more luscious texture, steam then freeze your carrots.
Items you can prep ahead (optional)
- Can be made ahead and stored in the fridge.
Instructions
- In a high-speed blender, add all of the ingredients. Blend on high until totally smooth.
- Enjoy topped with some chopped walnuts and coconut flakes. Cheers!
Notes
Substitutions:
- Use any nut or seed in place of walnuts.
- Substitute coconut flakes with hemp seeds.
- You can skip the vanilla, but it does add that yummy cake batter essence.
- To up the protein, add in an extra ¼ cup hemp seeds and ½ cup greek yogurt and increase the water to 2 cups.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- It will thicken up in the fridge.
- Give the smoothie a good shake or stir before drinking.
- Stir in chopped nuts for a little crunch.
- Turn it into a smoothie bowl.