Raspberry Smoothie
An easy recipe for raspberry smoothie made with frozen berries, almond milk and almond butter. This dairy-free smoothie has quick prep and it’s completely customizable to your liking.
Servings: 2 (13 ounces/390 ml)
Ingredients
- 1.5 cups frozen raspberries (180 grams), see note 1
- 1 cup almond milk
- 3 tablespoons almond butter , see note 2
- 3 tablespoons maple syrup , see note 3
- 5 almonds , chopped (optional)
Instructions
- In a blender, blend raspberries, almond milk, almond butter and maple syrup until smooth. Taste and add more sweetener, if you like.
- Optional: top with raspberries and chopped almonds and serve!
Notes
- For a thicker smoothie, use 2-cups (220-grams) raspberries.
- Keep in mind that almond butters vary from brand to brand and some are sweeter than others. I used natural butter that contained less than 5-grams of sugar (per 100-grams). Some might contain up to 40-grams. This means you might need to use less maple syrup.
- You can use any sweetener you like. Just note that the quantity used depends on everyone’s taste and also on how sweet the raspberries and almond butter are.
- This recipe can be easily doubled.
- Smoothies are best served right away but you can store it in the fridge for up to a day, if needed.
Nutrition
Calories: 307 kcal (15%), Carbohydrates: 37 g (12%), Protein: 7 g (14%), Fat: 17 g (26%), Saturated Fat: 1 g (6%), Sodium: 168 mg (7%), Potassium: 401 mg (11%), Fiber: 9 g (38%), Sugar: 23 g (26%), Vitamin A: 30 IU (1%), Vitamin C: 24 mg (29%), Calcium: 295 mg (30%), Iron: 2 mg (11%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
