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Gingerbread Cookie Smoothie Bowl
Clean eating | No processed sugar | Hidden veggies
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1
Ingredients
- 1.5 large frozen bananas
- 1/2 cup vanilla Greek yogurt (I use Siggi's Icelandic skyr for a lower sugar option)
- 1/3 cup frozen riced cauliflower
- 2 Medjool dates (soaked in hot water for 15 minutes to soften)
- 1.5 Tbsp cashew butter
- 1/2 tsp pure vanilla extract
- 1/4 tsp butter extract
- 3/4 tsp McCormick Gingerbread Spice
- 1/4 cup unsweetened vanilla almond milk (or milk of choice)
Toppings
- 1 Tbsp unsweetened coconut flakes
- 1 Tbsp chopped pecans
- 1 Tbsp dried cranberries
- 1/2 Tbsp pure maple syrup
- Christmas sprinkles
- 2 mini gingerbread men cookies (optional)
Instructions
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Soak Medjool dates in 1/2 cup boiling water for 15 minutes, until softened. Drain water before using.
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Add frozen banana, frozen riced cauliflower, and dates to high-speed blender or food processor. Pulse to chop finely.
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Add yogurt, cashew butter, vanilla extract, butter extract, gingerbread spice, and milk. Blend to achieve desired consistency, until smooth and creamy.
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Transfer to bowl and top with coconut, pecans, dried cranberries, and swirl of maple syrup.
