This smoothie bowl is a masterpiece in and of itself. It's fun to make and almost too beautiful to eat!
- 1 Package (6 ounces) Driscoll's Raspberries, divided
- 1/2 Cup almond milk
- 2 medium bananas
- 1 Tbsp. shredded coconut
- 1 Tbsp. cocoa nibs
- 2 Tablespoons dried apricots, chopped
- 35 pistachios, shelled
- 10 Driscoll's Blueberries
SET aside 7 raspberries.
BLEND remaining raspberries, bananas, and almond milk in a blender until mixture swirls easily.
POUR into a medium-sized cereal bowl.
SPRINKLE coconut in the shape of the letter “C” along one edge of cereal bowl.
SPRINKLE cocoa nibs in an arch alongside coconut.
SPRINKLE pistachios alongside the cocoa nibs.
MAKE an arch of blueberries next to the pistachios.
DROP chopped apricots along edge of the blueberries.
PLACE reserved raspberries one-by-one next to apricots.