clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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.