Print Recipe
Strawberry Smoothie Bowl Recipe with Grain-Free Brazil Nut-Hemp Crunch | Gluten-Free, Dairy-Free, Vegetarian Breakfast

Strawberries and Cream Smoothie Bowls with Grain-Free Brazil Nut-Hemp Crunch

The crunch will serve up to 4 bowls—a week’s worth of smoothie add-on’s!—or you can store the extra and use it to top salads, sorbet, yogurt or anything else you fancy!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bowl


For the brazil nut-hemp crunch:

  • 1/2 cup hemp seeds
  • 1/2 cup unsweetened finely shredded coconut
  • 1 cup Brazil nuts , finely chopped
  • 2 tablespoons honey
  • Pinch of sea salt

For the smoothie bowl:

  • 1 cup frozen strawberries (see note)
  • 1 large frozen banana (see note)
  • 1 cup Pacific Foods Organic Coconut Vanilla Unsweetened Non Dairy Beverage


  1. Preheat the oven to 350 degrees F.
  2. In a medium mixing bowl, combine the hemp seeds, coconut, Brazil nuts, honey and salt. Make sure it’s well-mixed and the nuts begin to stick together in clusters. Transfer to a parchment-lined baking sheet, arrange in an even layer and bake in the oven until the seed mixture is lightly browned, 10 to 15 minutes. Begin watching after 10 to make sure they don’t burn. Remove from the oven and set aside to cool completely on the tray.
  3. Meanwhile, make the smoothie bowl: add the strawberries, banana and Pacific Foods Organic Coconut Vanilla Unsweetened Non Dairy Beverage to the bowl of a blender or food processor. Puree until smooth, adding more ice as necessary to create a thick frosty consistency.

Recipe Notes

If your strawberries and banana is not frozen, add a handful of ice cubes to chill the smoothie and thicken it to a consistency that can be easily eaten with a spoon.