Enjoy a nice and healthy snack for the summer time with a winning combination of watermelon and kiwi. Accompanied by almonds baked with honey, vanilla and coconut oil, it is a perfect snack for the evening. Release stress and relax to get your mind prepared for the next day with this refreshing snack.
Watermelon Smoothie with Honey Roasted Almonds
SERVING: 4 People
TIME: 2 hr
COOKING TIME: 5 min
- 4 Cups Watermelon, diced and frozen
- 2 Large Kiwi, diced and frozen
- 1 cup Almond milk
- [ Honey Roasted Almonds ]
- 2 Tbsp Coconut oil
- 1/2 Cup Honey
- 1/4 tsp Fine salt
- 1 tsp Vanilla extract
- 2 Cups Raw, whole almonds
- 1 large Lime, zest/juice
- [ Garnish ]
- 2 spring Mint
- 4 wedges Lime
- 1-2 Tbsp Agave syrup, if needed
Dice and freeze the watermelon and kiwi on a baking sheet for at least 2 hours. Use immediately or store indefinitely in an air-tight container in the freezer.
For the Almonds: Preheat oven to 350°F/180°C. Heat a small saucepan over medium/low heat. Add honey, coconut oil, vanilla and salt. Whisk to combine and salt to dissolve. Remove from heat and toss with almonds in a large bowl. Place on a parchment-lined sheet and back for 10-12 minutes, stirring if the outside nuts/honey start to darken. Remove from heat and allow to cool (the sugar will continue to cook so if it is getting too dark, switch the sheet tray for one that is not hot).
Save a few pieces of watermelon and kiwi for garnish. Blend remaining ingredients except for agave syrup. Taste for sweetness and if desired, add some agave if needed.
Enjoy and relax!