Low Carb Almond Butter And Jelly Smoothie Bowl (vegan)
This smoothie bowl takes inspiration from the classic peanut butter and jelly flavor combo and replaces them with almonds and raspberries.Smooth, creamy and sweet, this
How to Make It
Step 1
To make the jam, add the raspberries to a small pan over a low heat with 1 teaspoon of water and 1/4 teaspoon of xylitol.
Step 2
Bring to a gentle simmer and cook until the raspberries are soft and broken down. Remove from the heat and stir through the chia seeds. Leave to cool.
Step 3
While the jam is cooling, add the almond butter, coconut milk (firm creamy part only), remaining xylitol and half the almond milk to a blender. Blend to form a thick paste, gradually adding the rest of the milk until you have a thick and creamy smoothie.
Step 4
Transfer the smoothie to a bowl and refrigerate for 5-10 minutes.
Step 5
Remove from the fridge and spoon over the cooled jam. Roughly chop the almonds and scatter them over the smoothie and sprinkle them over the desiccated coconut.
Step 6
Serve immediately.
Ingredients
- Almond Milk Unsweetened by Vitasoy – 4 tablespoon
- Coconut Milk – 3 tablespoon
- Almond Butter – 1 tablespoon
- Almonds – 3 almond
- Chia Seed Black by Nutiva – 1 teaspoon
- Desiccated Unsweetened Coconut by Compass – 1 teaspoon
- Frozen Raspberries – 2 tablespoon
- Xylitol by Now – 1-¼ tsp