clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Raspberry Smoothie Bowl in a white bowl topped with mint leaves, nuts, jam and coconut flakes next to fresh mint leaves on a wooden backdrop

Raspberry Smoothie Bowl

  • Author: Bianca
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


This creamy, thick and vibrant raspberry smoothie bowl is a delicious breakfast or dessert. It’s bursting with flavor, vegan, naturally gluten-free and nourishing. With less than 10 simple and healthy ingredients.


  • 2 frozen bananas
  • 1 cup frozen raspberries
  • juice of 1/2 orange or mandarins
  • juice of half a lime
  • 3 ½ tbsp (50 ml) plant-based yogurt
  • 2 pitted Medjool dates or 2 tbsp maple syrup
  • 1/4 cup (37.5 gr) cashew nuts
  • 1/2 tsp cinnamon
  • a few fresh mint leaves (optional)

Toppings (optional):

  • cashew butter
  • raspberry jam
  • raspberries
  • mint leaves
  • crumbled vegan cookies or chopped dark chocolate (as dessert)
  • shredded coconut
  • puffed quinoa or puffed amaranth


  1. Peel bananas, wash and dry berries when using fresh berries.
  2. Add all ingredients to a blender. Use less yogurt for a thicker smoothie, or more for a thinner consistency.
  3. Blend on high for 30 seconds or until smooth and creamy.
  4. Pour into a bowl and serve cold.
  5. Add toppings as you wish or serve as is.


Sweetener options: this smoothie is fairly sweet; if you wish to make it less sweet, use less or no Medjool dates.

Keywords: smoothie, raspberries, berries, breakfast, dessert

Read previous post:
log of marzipan on white marble with one slice cut
Easy Homemade Marzipan (almond paste)

  I know first-hand that marzipan is a big thing in the Netherlands and Germany. I find this recipe better