If you leave the smoothie in fridge overnight, it will become a perfect thick breakfast that you can eat with a spoon - kind of like overnight oats or soaked chia seeds. Or even as a lovely rose scented dessert - therefore you can also make it ahead in the morning and indulge as a sweet treat in the evening.
VEGAN VERSION:
Replace the ricotta with silky soft tofu (not the hard one).
200 millilitres cranberry juice or other natural berry juice
200 millilitres almond milk or rice milk or mix of both
200 millilitres almonds
1 lemon (juiced)
1 tablespoon honey soft or runny
1 tablespoon coconut oil extra virgin
10 drops rose water
4 heaped tablespoons almonds (chopped)
2 heaped tablespoons edible roses
Method
COCONUT RICOTTA ALMOND SMOOTHIE WITH ROSE WATER is a community recipe submitted by helenalaura and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Grind the almonds in food processor and pour into blender. De-seed lemon and squeeze onto the almonds. Add all the other ingredients and blend until smooth. Pour into glasses and garnish with some chopped almonds and edible flowers or whatever you like and think would work well with the smoothie.
There will be some nice brown dots in the smoothie - they look a bit like vanilla, but actually it's the almond flour. The colour of the smoothie is light beige (it definitely can vary if you use berry juice with more intense color tone though - I did once and the smoothie became beautiful baby pink then).
In any case it looks and tastes very creamy and indulgent. It was my aim to leave out some fresh berries, fruit or greens this time as I wanted it to be half way to a decadent dessert, but if you start thinking about the ingredients, you realize that everything is healthy and nutritious anyway.
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