Printing may not work inside Facebook. Open this page in Safari or Chrome using Facebook’s browser menu, then tap Print again.

A deliciously filling and energizing healthy vegan smoothie recipe that uses adaptable fiber-rich whole food ingredients, tastes like the nostalgic namesake dessert and has an incredibly thick and creamy texture!
Add the frozen banana and/or pineapple to your high speed blender bowl. Next add the carrots.
Finally, add the raisins, walnuts, flaxseed, oats, and spices. Just before you’re ready to blend, add the plant milk.
Blend on high for 40 to 60 seconds or until smooth and creamy. You will need to use your blender tamper to help move things along, especially if using all frozen produce.
Yield: 2-1/4 cups
Serving: 1 smoothie
INGREDIENT SUBSTITUTIONS:
Banana-free option: Omit the banana and use 1 cup frozen pineapple total.
Nut-free option: Omit raw walnuts and use 2 Tbsp. ground flaxseed total.
Carrots: You may use frozen or fresh carrots. If using fresh carrots you'll need about 2 medium carrots to make 1 cup sliced carrots.
Golden Raisins: If you don't have or want to use raisins you may substitute with 1 to 2 soft, pitted Medjool dates (or dates or your choice).
Vanilla Plant Milk: If you only have regular unsweetened plant milk you may want to add 1/4 tsp. vanilla extract.
STORAGE:
Refrigerator: Keep in a covered jar for up to 2 days, shake well before drinking. After 3 to 4 hours the texture is going to change and become more liquid. If you want to revive the smoothie re-blend with 1/2-cup ice.
Freezer: Freeze smoothie in an ice-cube mold then store in an airtight container for up to 2 months. You can thaw the smoothie cubes in the refrigerator and then shake well to reconstitute or re-blend the smoothie cubes with more liquid till you reach your desired consistency.