Creamy Raspberry and Chip Smoothie

Our morning mantra is “Delicious, fresh and an unmistakable SNACK.” We begin by saying the descriptors to ourselves in the mirror, and then we grab blenders and whip this (delicious, fresh, snackable) raspberry smoothie. Coincidence? No. After all, you are what you eat!

This creamy and sweet treat is made with only six ingredients. This is also the perfect base to add a scoop of chocolate protein powder. It’s time to snack, friends! We’ll show you the way!

This smoothie is made with just a few simple ingredients. Frozen raspberry and banana form the base of this creamy, tart, and sweet smoothie, while dairy-free yogurt cashew butter and add richness.

Add your favorite milk and cacao nibs to the blender for crispy pops of chocolate flavor.

Add some pitted dates to make it sweeter. If you prefer it to be more filling, you can add your favorite protein powder. We recommend Vanilla.


1 cup (plain, unsweetened // We used almond milk)

1 cup frozen raspberries

One cup of frozen banana slices (one large banana will yield 1 cup or 150g)

Use coconut Yogurt instead of dairy-free yogurt.

2 Tbsp cashew butter (we like Artisana // see notes if nut-free*)

2 Tbsp cacao nibs (or sub-dark chocolate chips)

ADD-INS Optional

1 or 2 large pitted dates (for extra sweetness)

We recommend Vanilla.

Topplings optional

More Yogurt

Cacao nibs

Fresh raspberries



Combine dairy-free milk with frozen raspberries, bananas, yogurt, and cashew butter in a blender. Blend until smooth. Add pitted dates to the smoothie for sweetness, or add protein powder to make it more filling.

Add cacao nibs, and pulse/blend for about 3 seconds to mix in. You can add more yogurt or cacao nibs to the top for texture.

Fresh is best. It can be kept in the fridge for up to 24 hours, but will lose its texture. You can also freeze it into an ice-cube tray and then re-blend (adding dairy-free milk to the mix as necessary to help blend) or make popsicles.

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