Ingredients
Units
Scale
- 1 cup unsweetened almond milk
- 4 Medjool dates, pitted
- 1 cup frozen raspberries
- 1 cup frozen yellow squash or zucchini chunks (from about 1 medium squash)*
- 2 tablespoons dried shredded coconut (unsweetened)
- 1 tablespoon cocoa powder or 1 teaspoon cacao nibs
- 1 scoop unsweetened protein powder
Instructions
- Combine almond milk, dates, frozen raspberries, frozen squash, coconut, cocoa powder, and protein powder in the base of a high-speed blender.
- Process on high until smooth and creamy, about 30 seconds.
- Serve immediately**.
Notes
- * You can use yellow squash or zucchini squash. To freeze the squash, cut it into 1-inch chunks. Lay the chunks on a baking sheet that has been lined with parchment paper. Place the baking sheet in the freezer and freeze for at least 6 hours or until frozen through. Place the frozen squash chunks in a zip-top bag and store in the freezer until you’re ready to make this recipe.
- **To serve the smoothie as a smoothie bowl, pour the blended smoothie into a bowl. Top with granola and fresh raspberries, if desired.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Smoothie
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 307
- Sugar: 36.3 g
- Sodium: 101.1 mg
- Fat: 11.4 g
- Saturated Fat: 8.2 g
- Carbohydrates: 49.3 g
- Fiber: 11.5 g
- Protein: 4.8 g
- Cholesterol: 0 mg