The ultimate on-the-go recipe, this blueberry almond butter smoothie is sure to simplify your mornings. We like to buy blueberries when they’re in season and at their best, but make sure you fill your freezer full of them for mornings when you’re in a rush and need a quick smoothie as you’re flying out the door.
Recipe hack: You can also half the coconut water and make this into an acai bowl on hotter days - simply top with toasted nuts, extra nut butter (of course) and some fresh fruit to create the perfect plant-based breakfast bowl.
Makes: 1 large 300ml glass or 2 smaller glasses
- 100g of frozen blueberries
- 2 tablespoons of Blueberry Muffin Almond Butter
- 150g of coconut water
- 1 frozen banana
- 1 teaspoon of acai powder (if you have it - it will still taste delicious without!)
Put all the ingredients in a high-speed blender and blend until smooth. Enjoy straight away.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.