Description
Bring the Halloween spirit into breakfast time with this nutritious, vegan dye-free Candy Corn Smoothie! It's a creamy, citrusy smoothie everyone will love.
Ingredients
Units
Scale
Yellow Layer
- 1/4 cup raw unsalted blanched and slivered almonds (or raw cashews)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or 4 soft pitted Medjool dates
- 1/2 cup unsweetened almond milk
- juice and zest of 1 large juicy lemon
- 1/2 cup frozen riced cauliflower
- 1 cup crushed ice cubes
- 1/4 teaspoon turmeric powder
Orange Layer
- 1/4 cup unsalted raw blanched and slivered almonds (or raw cashews)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or 4 soft pitted Medjool dates
- 1/2 cup unsweetened non-dairy milk (I use almond milk typically)
- 1 navel orange, zested and juiced
- 2 tablespoons orange juice (optional for added orange flavor)
- 1/2 cup frozen riced cauliflower
- 1 cup crushed ice cubes
- 1/2 cup raw baby carrots (for color and added nutrients)
White Layer
Garnish
- orange and lemon zest or dye-free candy corn if desired.
Instructions
- Place all yellow layer ingredients in a high speed blender. Blend until smooth and creamy. Use your blender's tamper/plunger if needed. Divide the yellow layer into 3 glasses (filling each glass about halfway full). Place the glasses in the freezer.
- Rinse out the blender. Place the orange layer ingredients in the blender and blend until smooth and creamy. Use the blender's tamper/plunger if needed.
- Remove the glasses from the freezer. Carefully spoon (don't pour) the orange layer on top of the yellow layer) until the glass is almost full.
- Add a couple spoonfuls of coconut whipped cream on top. Garnish with lemon or orange zest if desired. Garnish with dye-free candy corn if desired.
Equipment
Buy Now → - Prep Time: 10
- Category: Breakfast or Snack
- Method: Blender
