Raspberry Coffee Chip Smoothie

Think coffee chip or stracciatella gelato but breakfast, and even better (and healthy!). This smoothie gives you that taste-of the good stuff, without overwhelming your breakfast creamy treat. We made our raspberry breakfast smoothie your new go-to with the addition of Kickbar Coffee bar for that extra boost. Frozen raspberries and banana make this an extra-thick smoothie that is spoonable and blitzed up in a cinch.

3 minutes • Makes 1 serving

Ingredients

• 2 Tablespoons (14g) Flax Seed, ground
• ¼ cup (35g) Banana, frozen
• ½ cup (65g) Raspberries, frozen
• ½ cup (4 ounces) Almond Milk
• ¼ cup Ice Cubes
• 1 bar Coffee Kickbar, roughly chopped

Preparation

1. Place flax, banana, raspberries, almond milk and ice in a blender
2. Blend on high speed until smooth, approximately 1 minute.
3. Add the Kickbar and blend for 15 seconds
4. Pour into a tall glass and top with additional chopped Kickbar and raspberries if desired.

Tip: Frozen bananas and raspberries make this smoothie ultra thick and spoonable

Created by Katzie Guy-Hamilton, NYC-based culinary & pastry chef named one of the Top Ten Pastry Chefs in America

Katzie Guy-Hamilton is dedicated to inspiring others to embrace real food as a means to thrive: saving room for joy, celebration, and dessert. A graduate of the International Culinary Center, she trained at Spago before founding the pastry kitchen of the Breslin, and running Food and Beverage for Max Brenner International. She was recently named as Wanderlust's 35 under 35 to watch in Wellness, the bridge has been made between pastry and health. Her first book: Clean Enough: get back to basics and leave room for dessert, delivers on this sustainable approach, through an artistic collection of real food recipes, best of class desserts, and mindful lifestyle methods.

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