roasted strawberry coconut shake - The First mess
I get really impatient this time of year. I’m not like, a total saint when it comes to local and seasonal eating. I eat broccoli all year, use citrus like it’s my day job, love tropical fruits that would never stand a chance of growing in my area, and I get serious cravings for out-of-season delights like strawberries sometimes. The last week or so is one of those times. Strawberries usually arrive on the tippy tail end of Spring in my area. So I’m eating these imported ones to quell my craving and I mean, they’re fine! But a little roasting with maple syrup gets them to where they need to be in my opinion. Jammy, sweet, and a little more fragrant.

I know that pre-cooking fruit for a smoothie seems like a huge pain, but you could roast up a whole tray of berries and use them for granola bowls, mashing into a sauce for some sort of dessert, serving alongside on a (vegan or not) cheese plate etc. For a nice post-dinner treat, I think the effort is worth it–especially on the weekend. Cue the links! :) xo

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Print the recipe here!
Serves: 1-2
Notes: I think a lot of roasted fruits would be delicious with this shake. Figs, plums, nectarines… You could definitely make it work for what you have. Also note: you’ll have to make ice cubes out of coconut milk before you start this recipe. I make a tray of these on a weekly basis for smoothies.

1 heaped cup whole strawberries, quartered
1/4 teaspoon olive oil
1 teaspoon maple syrup
1/3 cup full fat coconut milk, frozen into ice cubes
1 cup unsweetened plant milk
1/4 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F.

Toss the strawberries with the olive oil and maple syrup on a small baking sheet. Slide the strawberries into the oven and roast for 20 minutes, or until berries are soft, juicy, and lightly caramelized. Set aside to cool slightly.

Combine the cooled berries, coconut milk ice cubes, plant milk, and vanilla in an upright blender. Blend on high until the shake is totally smooth. Serve immediately.

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