Smoothie Bowl With Raspberries And Coconut & Maple Roasted Chickpeas

1 frozen banana

1 cup fresh raspberries

1/2 cup plant-based milk (almond, oat, or coconut work well)

2 tablespoons almond butter

1 tablespoon dried rose petals

Optional: sliced almonds

Optional: 1 teaspoon maple syrup

1 x Get Farmed Coconut and Maple Roasted Chickpeas

Add the frozen banana, plant-based milk, 1 tablespoon almond butter, and maple syrup (if using) to a blender.

Blend until smooth and creamy. If the mixture is too thick, add a little more plant-based milk. If it's too thin, add more frozen banana.

Pour the smoothie into a bowl.

Arrange fresh raspberries, an extra spoonful of Almond Butter and sprinkle crushed, dried rose petals on top.

Add sliced almonds, and Get Farmed Coconut & Maple Roasted Chickpeas for extra crunch and nutrition.

The rose petals add a subtle floral note that pairs beautifully with the raspberries. Make sure to use food-grade edible rose petals that haven't been treated with chemicals.