¼ cup almond milk yogurt (plus extra for swirling)
2 tablespoons almond butter
½ piece sliced kiwi
1 tablespoon shredded coconut
1 tablespoon sliced almonds
1 teaspoon chia seeds
Slice the avocado, peel and slice the kiwi fruit, remove the tough stems from the kale and tear the leaves into small pieces. Measure the spinach, raspberries, and hemp seeds; grate the ginger.
Measure the almond milk, almond yogurt, and almond butter. Place all the ingredients in a high speed blender.
Blend until smoothie is creamy and thick, scraping down the sides with a rubber spatula as needed. Divide the smoothie mixture between two bowls. Gently shake the bowls side to side and tap them on your kitchen counter to eliminate air bubbles.
Garnish with desired toppings and enjoy immediately. Or, cover with plastic wrap and refrigerate for up to a day.