A creamy smoothie bowl made with almond butter, coconut, soy milk, banana, and a date for sweetness. This post was sponsored by Silk.

Vegan ice cream or smoothie bowl. I really had a hard time deciding what to call this one. Almond butter, flaked coconut, dates, and a little cinnamon come together to create this rich, creamy, sweet, satisfying and guilt free treat. Topping with fresh berries is a must for a little freshness.

For the past few weeks I’ve amped up my yoga practice and have been feeling better than ever. Though I”ve taken yoga classes for years, this month I bought a Groupon for a month of unlimited yoga at CorePower Yoga. As the name implies, this practice focuses on strength and is a “power” yoga class. I leave the CorePower 2 class energized and calm at the same time… and sweaty. Not like a little glow sweaty – like just showered in my clothes sweaty. I practiced Bikram yoga in college, but I’m enjoying this heated class even more. It has an upbeat vibe but still maintains the meditative aspect of yoga I crave.

This practice leaves me feeling detoxified both mentally and physically and wanting to refuel with pure plant based yogi food. Smoothies are often my answer because I have so much control over which superfoods I add. I avoid smoothie shop smoothies because most are just ice cream blended with a little fruit and personally I’d rather just enjoy an amazing ice cream cone. After a strength class I like to have something with more protein, which is how I came up with this tasty recipe.

Organic soy milk is a great source of vegan protein and makes this smoothie so creamy. I just make sure that any soy products I use are non-GMO, which Silk® is. I love sweetening treats naturally with fresh dates, and the coconut adds fiber to fill you up. This smoothie was so rich and delicious I wasn’t sure if I should just call it a vegan ice cream! What do you think?

This conversation is sponsored by Silk. The opinions and text are all mine.

Yield: 1-2

Coconut Almond Smoothie Bowl

Prep Time 2 minutes
Additional Time 3 minutes
Total Time 5 minutes

A creamy coconut, almond butter, soy milk smoothie bowl with banana.

Coconut Almond Smoothie Bowl


  • 1/2 cup Silk unsweetened organic soymilk
  • 1 sliced and peeled frozen banana
  • 1/3 cup dried flaked unsweetened coconut, plus more for garnish
  • 1 heaping tablespoon natural almond butter
  • 1 pitted date, roughly chopped
  • dash of cinnamon
  • ice
  • 3 fresh strawberries, sliced


  1. Place soy milk, banana, coconut, almond butter, date, cinnamon, and a handful of ice in a blender. Blend until smooth. Add more milk to think and turn the blender, add more ice to thicken. Transfer to a glass or bowl and top with more coconut and sliced strawberries.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 71mgCarbohydrates: 49gFiber: 11gSugar: 28gProtein: 11g