This Cotton Candy Smoothie is creamy, healthy, refreshing, and so delicious. It is made from frozen fruit, blue spirulina, tahini, and coconut cream. Dairy-free, gluten-free, vegan.

THIS COTTON CANDY SMOOTHIE IS

vegan
dairy-free
gluten-free
healthy
refreshing
creamy
thick
colorful
simple
quick easy to make
made with 5 ingredients
so delicious

WHAT YOU NEED TO MAKE A COTTON CANDY SMOOTHIE

You need the following ingredients to make this smoothie (the exact measurements are in the recipe card below):

Bananas – Use frozen bananas for a thicker texture.
Coconut cream – makes the smoothie super creamy. You can also use plant-based yogurt.
Tahini – or use any nut butter of your choice.
Frozen raspberries – for pink color.
Blue spirulina powder – for baby blue color.

Equipment you need:

High-speed blender or food processor – Use a blender tamper accelerator to push down the frozen bananas while blending.
Bowl
Small whisk

GARNISH IDEAS

fresh berries
granola
nut butter
chia seeds
hemp seeds
shredded coconut
chocolate chunks
cocoa nibs

HOW TO MAKE COTTON CANDY SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.

2. Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.

3. Blend the rest of the smoothie with frozen raspberries.

4. Transfer to a bowl or jar and swirl together. Add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make the smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Ingredients

3 small frozen bananas, sliced, = about 290g
⅓ cup (60g) coconut cream , or vegan yogurt
1 tbsp tahini, or any nut butter – optional
¼ cup (30g) frozen raspberries
⅛ tsp blue spirulina powder

Instructions

To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.
Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.
Blend the rest of the smoothie with frozen raspberries.
Transfer to a bowl or jar and swirl together.
Add your favorite toppings and enjoy!

Notes

Storing:

You can make the smoothie the night before and store it in the fridge so it's ready to go in the morning. It is best to enjoy it immediately, but it will last in the fridge for 1-2 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 485kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 / Calories: 485kcal / Total Fat: 21,3g / Saturated Fat: 13,5g / Cholesterol: 0mg / Total Carbohydrate: 74,2g / Fiber: 10,2g / Sugar: 38,7g / Protein: 6,1g / Sodium: 45mg / Iron: 2,4mg

COTTON CANDY SMOOTHIE

THIS COTTON CANDY SMOOTHIE IS