Make This, Eat This Smoothie

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By Chef: Alexandra Dawson
Posted: April 2, 2015


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Made with the most sinfully rich and sweet, yet abundantly healthful mix of coconut butter, banana, blueberries, and avocado today I couldn’t be more excited to impart my MAKE THIS, EAT THIS Smoothie, the best smoothie I’ve ever made, my banana avocado ‘ice cream’ elevated. Only to be made even better with a dash of energy boosting, nutty, and flush maca. Nutritious enough to quantify a meal, I serve my raw vegan coconut butter smoothie topped with my favorite granola, a heap of chia seeds, and a few sprinkles of bee pollen.


  • 1 medium banana, frozen
  • 1/3 cup blueberries, frozen
  • ¼ ripe avocado, peel and pit removed
  • 1 tablespoon coconut butter
  • ½ tablespoon raw maca
  • 1 cup unsweetened almond milk
Topping Ideas
  1. ¼ cup granola (+100 calories)
  2. 1 teaspoon bee pollen (+15 calories)
  3. 1 tablespoon chia seeds (+70 calories)
  4. 1 cup mixed berries (+50 calories)
  5. ¼ cup dried coconut flakes (+100 calories)
  1. Place all of the ingredients in a high speed blender; start with ½ cup almond milk, then while blending, gradually adding more until the smoothie has a soft-serve creamy, creamy like consistency.
  2. Pour into your favorite bowl and sprinkle on your favorite toppings, enjoy!