No nutritional info available at this time.
For the carrots
For the smoothie
For the “frosting”
Place sliced carrots on a sheet tray. Toss to coat with olive oil, honey, and cinnamon and roast for 40 min at 350F, until tender and caramelized. Transfer onto parchment and freeze until solid. Transfer to a storage bag once frozen, if desired.
Blend together almondmilk, frozen honey roasted carrots, frozen pineapple, fresh ginger, a date, and a pinch of salt until smooth.
Stir together coconut cream and vanilla until smooth and creamy. Pipe onto smoothie and top with granola, if desired.
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