Ingredients

Smoothie Base
  • 1 Package (6 ounces) Driscoll's Raspberries, divided
  • 1/2 Cup almond milk
  • 2 medium bananas
Toppings
  • 1 Tbsp. shredded coconut
  • 1 Tbsp. cocoa nibs
  • 2 Tablespoons dried apricots, chopped
  • 35 pistachios, shelled
  • 10 Driscoll's Blueberries

Directions

Toppings
  1. SPRINKLE coconut in the shape of the letter “C” along one edge of cereal bowl.
  2. SPRINKLE cocoa nibs in an arch alongside coconut.
  3. SPRINKLE pistachios alongside the cocoa nibs.
  4. MAKE an arch of blueberries next to the pistachios.
  5. DROP chopped apricots along edge of the blueberries.
  6. PLACE reserved raspberries one-by-one next to apricots.
  7. SERVE immediately.
Smoothie Base

  1. SET aside 7 raspberries.

  2. BLEND remaining raspberries, bananas, and almond milk in a blender until mixture swirls easily.
  3. POUR into a medium-sized cereal bowl.