It can easily be vegan — or not as you desire, just use heavy cream or for a vegan
option plain coconut yogurt which works beautifully.
2 Frozen Bananas 1/2 Cup Frozen Raspberries (plus more for garnish) 1/4
Cup Plain Coconut Yogurt (plus more to garnish) 2 Tbsp.
● 16 ounces
plain coconut yogurt ● 1 cup seedless or de-seeded cucumber, chopped small ● 1/2 cup extra-virgin olive oil ● 1/4 cup lemon juice ● 1/4 cup fresh parsley, chopped ● 2 cloves garlic, chopped small ● 2 tablespoons fresh dill, chopped ● 2 teaspoons salt
1/4
cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4 cup unsweetened almond milk
Savory Pistachio Granola, makes 5 - 6 cups Add as much or as little as desired to top meals, or even serve a hefty handful or so with
some plain coconut yogurt for a nice savory sweet snack.
Finally, I topped off this tasty shake with a nice big dollop of
some plain coconut yogurt (vanilla soy yogurt also works really well), some Navitas Organics cacao nibs, and then I popped the glass in the freezer for 20 minutes to let the shake get all nice and thick and slightly frozen.
Plain Coconut Yogurt can be difficult to find.
Luckily, I found a great alternative —
plain coconut yogurt.
Finally, I topped off this tasty shake with a nice big dollop of
some plain coconut yogurt (vanilla soy yogurt also works really well), some Navitas Organics cacao nibs, and then I popped the glass in the freezer for 20 minutes to let the shake get all nice and thick and slightly frozen.
3/4 cup (180g) PLAIN dairy - free yogurt (I used SO Delicious «Unsweetened»
Plain coconut yogurt but Soy will work too, but it's slightly sweeter)