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Cotton Candy Smoothie topped with granola and berries


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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.
Prep Time:5 mins
Cook Time:0 mins
Total Time:5 mins
Course: Breakfast, Snack
Cuisine: Vegan
Diet: Gluten Free, Vegan
Yield: 1 -2 servings
Calories: 485kcal
Author: Plantiful Bakery


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


  • 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!



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.


Calories: 485kcal
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