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Strawberries and Cream Smoothie Bowl with Grain-Free Brazil Nut-Hemp Crunch

  • 10 min
    Prep Time
  • 20 min
    Total Time
  • 4 serving
  • 652 per 1 serving


  • 1 cup Brazil nuts finely chopped
  • 1/2 cup dried unsweetened coconut
  • 1/2 cup hemp seeds
  • 2 tablespoons honey
  • 1 pinch sea salt
  • 4 large frozen banana
  • 4 cups frozen unsweetened strawberries
  • 4 cups Pacific Foods™ Organic Coconut Unsweetened Vanilla Plant-Based Beverage


  • Step 1

    Preheat the oven to 350°F.  In a medium mixing bowl, combine the Brazil nuts, coconut, hemp seeds, honey and salt. Make sure it's well mixed and the nuts begin to stick together in clusters. Transfer to a parchment-lined baking sheet, arrange in an even layer and bake in the oven until the seed mixture is lightly browned, 10 to 15 minutes. Begin watching after 10 to make sure they don't burn. Remove from the oven and set aside to cool completely on the tray. 

  • Step 2

    Meanwhile, make the smoothie bowl: add the bananas and strawberries and coconut milk to the bowl of a blender or food processor. Puree until smooth, adding more ice as necessary to create a thick frosty consistency.  Serve in a bowl, topped with some of the Brazil nut crunch.

Calories 652
Total Fat 43 g
Sat. Fat 16.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 117 mg
Total Carb 62 g
Dietary Fiber 11 g
Sugar 33 g
Protein 13 g
Vitamin D 10 %DV
Calcium 11 %DV
Iron 24 %DV
Potassium 27 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.