Prep your blender: Add 1/2 cup unsweetened almond milk and 1/3 cup full-fat coconut milk (or 2–3 tablespoons heavy cream) to the blender first for smooth blending.

Add the fruit and fats: Add 3/4 cup frozen raspberries and 1 tablespoon almond butter. The raspberries give tart flavor; almond butter adds creaminess.

Boost fiber and texture: Add 1 teaspoon chia seeds or ground flaxseed. They thicken the smoothie and support digestion.

Flavor it: Add 1/2 teaspoon vanilla extract and a small pinch of sea salt. Salt sharpens the flavors and balances the sweetness.

Sweeten to taste: Start with 1–2 teaspoons powdered allulose or erythritol (or a few drops monk fruit). You can always add more after tasting.

Adjust thickness: If you like it thicker, add a handful of ice cubes. For a thinner smoothie, add a splash more almond milk.

Blend until smooth: Blend on high for 30–45 seconds, scraping down the sides once if needed. You want a creamy, pourable texture with no gritty bits.

Taste and tweak: If it’s too tart, add a little more sweetener. Too thick? Add almond milk. Too thin? Add a few more raspberries or ice.

Optional add-ins: For extra protein, blend in 1 scoop collagen peptides or a half-scoop whey isolate. For more fats, add 1 teaspoon MCT oil.

Serve: Pour into a chilled glass. Top with a few sliced almonds or a sprinkle of chia seeds for crunch, if you like.