Continuing strawberry week, today I have a seemingly decadent Strawberry Shortcake Smoothie. It only seems decadent though; it’s actually gluten-free, vegan, and you’ll feel good after drinking it.
A completely sinful-looking healthy summer treat that is packed with good-for-you ingredients? What’s better than that?
The Coconut Whipped Cream and Shortbread Cookie toppings are completely optional, but I urge you to make them. They definitely add to that decadence factor I was talking about.
Side Note: I have a tutorial on making Coconut Whipped Cream on the LV YouTube channel.
If you don’t make the whipped cream, promise me that you’ll make the cookies? Raw cookies, granola, or even gluten-free cereal make perfect smoothie toppings. Add Coconut Whipped Cream and it’s game over.
- Smoothie:
- 2 cups frozen strawberries
- 2 cups unsweetened almond milk
- 1 tbsp ground flaxseed
- 1 scoop vegan protein
- 1 tsp lucuma (or a few drops stevia)
- Whipped Cream (optional):
- 1 can coconut cream, opened and refrigerated (without lid) overnight
- Shortbread Cookie (optional):
- 2 tbsp chopped dates
- 2 tbsp shredded unsweetened coconut
- 1/2 tbsp almond butter
- 1/8 tsp vanilla extract
- 1.5 tsp water
- Topping (optional):
- Fresh Strawberries
- To make Shortbread Cookie, mix all cookie ingredients in a small bowl, using hands to mash together and form into cookie shapes. Set aside.
- To make Coconut Whipped Cream, add cream (which has been refrigerated open overnight) to a medium bowl. Do not add any of the watery coconut liquid at bottom of can.
- Using eletric beaters or a mixer, beat coconut cream for 3-5 minutes until fluffy and stiff peaks form. Set aside.
- Combine all smoothie ingredients in a high-speed blender. Mix until fully blended.
- Top smoothie with a tablespoon of Coconut Whipped Cream and crumbled Shortbread Cookie. Serve with a fresh strawberry.
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