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Vegan Key Lime Pie Smoothie Bowl Recipe

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4.2 from 11 reviews

This tropical and refreshing Vegan Key Lime Pie Smoothie Bowl is a delicious and nutritious treat that combines creamy avocado, frozen cauliflower, and zesty key lime for a unique smoothie experience. Topped with a crunchy nut and coconut crust and garnished with coconut whipped cream and lime wedges, it’s perfect for a healthy dessert or breakfast.

  • Total Time: 15 minutes
  • Yield: 2-3 servings

Ingredients

Pie Crust Topping

  • ½ cup raw macadamia nuts
  • ½ cup unsweetened coconut flakes
  • ½ cup raw pecans
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fine salt

Smoothie Base

  • ½ cup unsweetened, plain almond milk
  • 1 cup frozen cauliflower
  • 1 ripe avocado, peeled and pitted, chopped
  • 8 key limes, zested and juiced (about 2 tablespoons key lime zest)
  • 4 soft pitted Medjool dates
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1.5 cups ice

Optional Smoothie Boosters

  • 1-2 handfuls baby spinach
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • 1 teaspoon matcha powder or moringa powder

Garnishes

  • Homemade easy vegan coconut whipped cream (or thick coconut yogurt such as Culina brand – vanilla flavor recommended)
  • Key lime zest
  • Key lime wedges or wheels

Instructions

  1. Prepare the Pie Crust: Add macadamia nuts, coconut flakes, pecans, maple syrup, vanilla extract, ground cinnamon, and fine salt to a 7-cup food processor. Process until the mixture is fine and crumbly, about 20 seconds. Set aside this nutty crust to sprinkle over the smoothie bowl later.
  2. Blend the Smoothie Base: In a high-speed blender, combine unsweetened almond milk, frozen cauliflower, chopped avocado, key lime zest and juice, Medjool dates, maple syrup, and vanilla extract. Blend until smooth and creamy. If using optional boosters like spinach, chia seeds, hemp seeds, or matcha/moringa powder, add them now and blend again. Use the blender’s tamper to assist blending if needed. If your blender is not high speed or has no tamper, add a bit more almond milk to thin but keep in mind it will affect texture.
  3. Add Ice and Final Blend: Add ice cubes to the blender and blend again until the mixture is smooth, creamy, and chilled. Taste the smoothie and adjust sweetness or tartness as desired with additional maple syrup or lime juice.
  4. Assemble the Smoothie Bowls: Pour the smoothie evenly into two adult-sized bowls (or three smaller bowls for children). Use the back of a spoon to create fun peaks and valleys on the surface for texture and visual appeal.
  5. Add Toppings and Garnish: Sprinkle the prepared pie crust nut mixture around the perimeter of each smoothie bowl to resemble a key lime pie crust. Add a dollop or two of vegan coconut whipped cream (or thick coconut yogurt), extra key lime zest, and key lime wedges or wheels for garnish. Serve immediately with a spoon and enjoy your refreshing, tropical smoothie bowl!

Notes

  • Use a high-speed blender for the creamiest texture; otherwise, add extra almond milk cautiously.
  • The nut crust can be stored separately in an airtight container for up to 3 days.
  • Frozen cauliflower is used for a creamy texture without overpowering flavor, but can be substituted with frozen cauliflower rice.
  • The smoothie is best enjoyed immediately to maintain freshness and texture.
  • Optional smoothie boosters like spinach or seeds can be tailored to taste or dietary preference.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Smoothie Bowl
  • Method: Blending
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-key-lime-pie-smoothie-bowl-recipe/