Carrot Cake Smoothie Bowl
1 Bottle Natalie’s Carrot Ginger Juice
1/2 cup Coconut milk (frozen)
1 Banana (frozen)
1/4 tsp. Cinnamon
1/4 tsp. Ground ginger
2 tbsp. Maple syrup
1. Place a peeled banana in Ziploc bag & freeze it before starting the recipe.
2. Pour coconut milk in ice cube trays & freeze.
3. In a blender place carrot ginger juice, coconut milk, frozen banana, cinnamon, ground ginger & maple syrup, & blend until smooth.
4. Pour into 2-3 bowls & top with bite-sized pieces of pineapple, whole pecans, pepitas & toasted coconut.