|► Makes 2 Servings|
|FOR THE APPLE PIE SMOOTHIE:
11/2 pounds (680 g) green apples, cored and chopped
2 frozen bananas, peeled
3 cups (90 g) packed fresh spinach
1 teaspoon ground cinnamon
1 teaspoon vanilla extract Pinch of salt
2 teaspoons maca powder (optional) Unsweetened non-dairy soy-free milk (optional)
FOR THE PIE TOPPING:
1/4 cup (36 g) raw almonds
1/4 cup (45 g) dried dates, pitted
1/4 teaspoon ground cinnamon Pinch of salt
|To make the smoothie:
Place all the ingredients in a blender in the order listed. Press the apple pieces down firmly in the pitcher, as they will create the liquid needed to purée the rest of ingredients. Blend until very smooth. If you would like a thinner consistency, add some soy-free non-dairy milk. Pour into 2 bowls and store in the freezer while making the topping.
To make the pie topping:
In a food processor, pulse the almonds, dates, cinnamon, and salt together until they are small chunks. Shake over the top of each smoothie bowl and serve.