Carrot Cake Smoothie with Mango, Coconut & Walnuts

Ingredients

• 10 fl oz almond milk, unsweetened
• 2 bananas
• 2 carrots (Medium; washed, peeled, trimmed, and chopped into 1-inch chunks)
• 1 cup frozen mangoes
• 0.5 piece ginger root (One 1-inch piece; wash, dry, peel, and slice. A high-powered blender can process the peeled piece whole.)
• 0.5 cup plain Greek yogurt
• 0.125 cup shredded unsweetened coconut (Used in the smoothie and for sprinkling over the finished drinks)
• 0.25 cup walnuts
• 0.5 tsp cinnamon, ground
• 4 ice cubes

Steps

1. 1

   Wash, peel, and trim the ends from the carrots. Chop them into 1-inch chunks and add them to a blender.

2. 2

   Wash and dry the ginger, then peel and slice it. Add it to the blender. If using a high-powered blender, the peeled piece may be added whole.

3. 3

   Peel the bananas, break them into chunks, and add them to the blender.

4. 4

   Add the almond milk, Greek yogurt, frozen mango, walnuts, shredded coconut, ground cinnamon, and 4 ice cubes to the blender.

5. 5

   Blend on high speed for several minutes, until the smoothie is smooth.

6. 6

   Pour the smoothie into glasses, sprinkle with coconut, and enjoy.

Notes

The source lists a 10-minute total time and provides no storage or make-ahead instructions. The source nutrition listing states 356 calories per serving, 14 g total fat, 44 g net carbohydrates, and 10 g protein.

Nutrition per serving

• drink
• smoothie
• vegetarian
• gluten-free
• no-cook
• breakfast
• quick