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Carrot Cake Smoothie

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Test Description
16203 Carrot cake shake

Dietary Restrictions

  • gluten_free
  • naturally_vegan

Instructions

  1. Carefully spoon out firm hardened layer of coconut “cream” on top of can into bowl, reserving coconut water. Using electric mixer, beat coconut cream until light and fluffy; beat in 1 packet Wholesome Organic Stevia.
  2. In blender, combine reserved coconut water, carrots, ice, banana, pineapple, quinoa, remaining Organic Stevia, vanilla, cinnamon, nutmeg and cloves; blend until smooth.
  3. Divide between 4 glasses. Top each with dollop of whipped coconut cream and sprinkle of coconut.

Tips:

  • Alternatively, omit coconut whipped cream and add the whole can of coconut milk to blender with other ingredients.
  • Use coconut whipped cream as a topping for desserts or add to smoothies, coffee or tea drinks.

Ingredients

  • 1 can coconut milk (not low-fat), refrigerated overnight
  • 5 packets Wholesome Organic Stevia, divided
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  • 1 cup packed shredded carrots
  • 1 cup ice cubes
  • 1 ripe banana
  • 1/2 cup chopped pineapple
  • 1/4 cup cooked quinoa
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch each ground nutmeg and cloves
  • 2 tbsp unsweetened shredded coconut, toasted