INGREDIENTS:
1 cup Frozen Raspberries (plus more for garnish)
1/2 Beet (medium, chopped, frozen)
2 tbsps Pitted Dates
1/4 cup Hemp Seeds
1/2 cup Plain Greek Yogurt
1 tbsp Unsweetened Shredded Coconut
1 tbsp Slivered Almonds
DIRECTIONS:
Combine all ingredients except the shredded coconut and slivered almonds in a blender. Start by blending on low and working your way up to high, tampering as needed, until a thick consistency is achieved.
Scoop into bowls and top with shredded coconut, slivered almonds, and more raspberries if desired. Enjoy!
NOTES:
Leftovers
Best enjoyed immediately.
Serving Size
One serving is equal to approximately 1 1/2 cups.
Make it Vegan
Use coconut milk or any alternative yogurt instead of Greek yogurt.
Additional Toppings
Chocolate chips or cacao nibs.