Roasting strawberries enhances their natural flavors, making them even more sweet and tart at the same time, and simultaneously creates a jammy liquid that really works well to thicken this smoothie. I used a frozen banana to further thicken it, but if you prefer a bolder berry flavor, feel free to use frozen strawberries instead! Lastly, if you would like to add a little chocolate flavor to this smoothie (I would! It pairs very nicely!), sprinkle some cacao nibs over the top.
Ingredients
For the Roasted Strawberries:
4 cups hulled and chopped fresh strawberries
1 tablespoon honey
¼ vanilla bean pod
For the Smoothie:
1 cup milk of your choice (I typically use Almond Breeze Unsweetened Almond Milk)
1 tablespoon pure vanilla extract
1 frozen banana OR ½ cup frozen strawberries
1 drop food grade peppermint oil
Instructions
Preheat the oven to 400 degrees.
To make the roasted strawberries: Line a baking sheet with parchment paper. Place the strawberries on the baking sheet. Drizzle the honey over the top and using the tip of a small knife, scrape the seeds from the vanilla bean pod onto the strawberries as well. Toss the mixture to coat. Bake for approximately 35-40 minutes until the strawberries have started to crisp at the edges and the berries are "bleeding" juices onto the pan. Remove from the oven and allow to cool.
To make the smoothie: Place the strawberries in a blender with milk, vanilla extract, banana and peppermint oil. Blend until smooth. Serve immediately.
Recipe by JJBegonia at https://jjbegonia.com/?p=16061