I’ve been on a smoothie bender lately, and here is my latest creation - a coconut cream and raspberry swirl milkshake! It’s a classic flavour combination that looks (and tastes!) beautiful too 🍒🍎🍓
To make the raspberry layer, blend one ripe banana, a cup of unsweetened plant milk, a cup of frozen raspberries, and half a cup of crushed ice with a few drops of vanilla extract until smooth and well combined. Pour into a jar, then rise your blender and make the coconut layer by blending one ripe banana, half a cup of coconut cream or milk, half a cup of unsweetened plant milk, half a cup of crushed ice, and a few drops of vanilla extract until creamy and pale. Pour into the same jar, stir to get the pretty marbled effect, then top with extra raspberries and coconut chips if you so desire.
This is the best breakfast I’ve ever had I’m screaming.
Mocha oats- Place 1/2 cup (or however much you please) into a sauce pan. Toast oats until they turn a little golden brown! Brew a small cup of strong, black coffee, add it to the saucepan & oats, then add almond milk (or any other plant based milk). Cooooooook and keep stirring! Then I turned the heat off and added coconut sugar (a few tablespoons), cacao powder and chia seeds and stirred it all through.