For the smoothie mixture
1 cup cooked Spekko Long Grain Parboiled Rice
2 tbsp cocoa powder
1/2 tsp vanilla essence
1 tbsp peanut butter
+/- 125 ml sweetened almond milk
freeze dried raspberries
- Slightly overcook the rice, so that the rice is really soft. Allow to cool completely in the fridge before using the 1 cup to make the smoothie.
- Place all the smoothie ingredients apart from the almond milk in a food processor and blend until smooth. Add the almond milk a little bit at a time until you reach your desired consistency.
- Pour the smoothie mixture through a sieve so that you have a smooth consistency. Place in the fridge or freezer for 10 minutes to cool and firm up.
- Pour into bowls and garnish with desired toppings.