What to do
- Make the chocolate beet layer: Add all ingredients in a blender and blend until thick and creamy. Pour smoothie into a large measuring cup and place in the freezer while making the next layer.
- Make the butternut spice layer: Rinse out the blender and add all ingredients. Blend until thick and creamy, adjusting with more liquid, ice, or spice, if desired.
- Serve: Retrieve the chocolate beet smoothie from the freezer and pour into two glasses, a ¼ full. Alternate the chocolate beet with the butternut layer until filled. Top with granola, nuts, almond butter etc. Enjoy immediately.
**Tip: This recipe is great when you have roasted butternut squash on hand and even better when you think ahead and freeze said butternut squash for this smoothie!
What you’ll Need
Chocolate Beet Layer
1 large ripe frozen banana
½ cup plain almond milk yogurt (optional)
½ cup oat milk
3 tbsp cacao powder
1 ½ tbsp Love Beets Beet Powder
1 tbsp almond butter
3 dates, pitted
½ cup ice cubes
Butternut Spice Layer
1½ cups pureed butternut squash or pumpkin, preferably frozen
¾ cup oat milk
1 date, pitted
1 tbsp maple syrup
1 tbsp ground cinnamon
½ tsp ground ginger
Pinch ground clove
¾ cup ice, (if squash is not frozen)