Apple Pie Smoothie

This powerhouse is loaded with nourishing ingredients and gives a good protein boost, too!

I jeweled it up with a homemade caramel swirl and coconut whipped topping. Whether you fancy yours up too, or enjoy it as is, I’m confident you will love this fall apple pie smoothie!

Serves: 2

Ingredients

• 2 whole Apple, Organic, Cored and chopped
• 1 cup Coconut Milk, any milk
• 1/4 cup Gluten-Free Rolled Oats
• 1/2 cup Plain Greek Yogurt, Vanilla or plain
• 1 tsp Cinnamon, Ground
• 1 Tbsp Pure Maple Syrup
• 1 whole Vanilla Protein Powder, 1 scoop, optional
• 1/2 cup Coconut Milk, frozen into ice cubes
• 2/3 cup Coconut Cream
• 1/4 cup Coconut Sugar
• 1 tsp Pure Vanilla Extract
• 1 pinch Sea Salt
• 1 whole Coconut Cream Concentrate, 1 small can
• 1/4 cup Powdered Monkfruit Sweetener, or organic powdered sugar
• 1/2 tsp Pure Vanilla Extract

Process

1. Take .5 cup coconut milk and pour into ice cube tray and allow to freeze until hardened. You can use regular ice, but I found this makes for a much creamier smoothie versus icy
2. For the caramel- Combine coconut cream and coconut sugar in a saucepan over medium heat, and bring to boil, then lower heat and allow to cook and stir until reduced and thickened, roughly 10-15 mins. Remove from heat and stir in the vanilla and salt. Allow to cool before enjoying
3. For the whipped topping- chill a mixing bowl, then whip together coconut cream and powdered sugar in that bowl until smooth. This will take a few minutes. Keep in the fridge until ready to use
4. For the smoothie simply blend all ingredients together until smooth
5. Top with whipped cream and caramel!

Notes

You will have extra caramel and extra whipped topping. Please note that when viewing nutrition information too it will reflect for use of all the caramel & topping.

Apple Pie Smoothie

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 2

Ingredients

Smoothie

• 2 whole Apple Organic, Cored and chopped
• 1 cup Coconut Milk any milk
• 1/4 cup Gluten-Free Rolled Oats
• 1/2 cup Plain Greek Yogurt Vanilla or plain
• 1 tsp Cinnamon Ground
• 1 Tbsp Pure Maple Syrup
• 1 whole Vanilla Protein Powder 1 scoop, optional
• 1/2 cup Coconut Milk frozen into ice cubes

Coconut Caramel

• 2/3 cup Coconut Cream
• 1/4 cup Coconut Sugar
• 1 tsp Pure Vanilla Extract
• 1 pinch Sea Salt

Coconut Whipped Topping

• 1 whole Coconut Cream Concentrate 1 small can
• 1/4 cup Powdered Monkfruit Sweetener – Lakanto or organic powdered sugar
• 1/2 tsp Pure Vanilla Extract

Instructions

• Take .5 cup coconut milk and pour into ice cube tray and allow to freeze until hardened. You can use regular ice, but I found this makes for a much creamier smoothie versus icy
• For the caramel- Combine coconut cream and coconut sugar in a saucepan over medium heat, and bring to boil, then lower heat and allow to cook and stir until reduced and thickened, roughly 10-15 mins. Remove from heat and stir in the vanilla and salt. Allow to cool before enjoying
• For the whipped topping- chill a mixing bowl, then whip together coconut cream and powdered sugar in that bowl until smooth. This will take a few minutes. Keep in the fridge until ready to use
• For the smoothie simply blend all ingredients together until smooth
• Top with whipped cream and caramel!

Notes

You will have extra caramel and extra whipped topping. Please note – when viewing nutrition information, it will reflect for use of all the caramel & topping.