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)
Calories: 307
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 Facts
Raspberry Smoothie
Amount per Serving
Calories
307
% Daily Value*
Fat
17
g
26
%
Saturated Fat
1
g
6
%
Sodium
168
mg
7
%
Potassium
401
mg
11
%
Carbohydrates
37
g
12
%
Fiber
9
g
38
%
Sugar
23
g
26
%
Protein
7
g
14
%
Vitamin A
30
IU
1
%
Vitamin C
24
mg
29
%
Calcium
295
mg
30
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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