Vegan Pineapple Carrot Cake Smoothie
Ingredients
- 1 1/2 cups frozen ripe banana slices
- 3/4 cup grated fresh carrots
- 1/3 cup chilled, crushed pineapple (canned or fresh)
- 1 soft medjool date; torn into pieces
- 1 tablespoon almond butter (no added oil or sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsweeted toasted coconut almond milk blend (I use Califia)
- Roughly chopped toasted walnuts (optional); for topping
Instructions
- Blend until smooth.
- Top with toasted walnuts, if you wish.