INGREDIENTS
2 cups
frozen raspberries
1 cup
cooked pureed beets (see here for instructions)
1 cup
plain Greek yogurt
1 cup
plain unsweetened almond milk (or milk of choice)
2
dates, pitted and chopped (and soaked in water for 30 minutes if you don't have a high-speed blender)
2 tbsp
sunflower seed butter
1 tbsp
ground flax seed
1/8 tsp
vanilla extract
optional: 1 Tbsp maple syrup for added sweetness