In a blender, add the frozen nut butter and 2 tablespoons (30 ml) of the almond milk. Blend until smooth. Be patient as this could take a while, but the frozen nut butter will eventually get creamy and thick, which is the perfect thickener for smoothie bowls.
Add the remaining almond milk, strawberries, banana, ginger, cinnamon, honey or maple syrup and kiwi or mango, if desired. Blend until smooth and pour into serving bowls.
In a small microwave-safe bowl, add the nut butter and coconut oil and melt in the microwave for 30 seconds or less. Whisk together the and drizzle over each bowl or 1 large bowl. Top the bowls with the slivered almonds, gluten-free oats, flaxseed and maple syrup.
Notes
Recipe from Nourishing Superfood Bowls by Lindsay Cotter.
Allow 3-4 hours for the nut butter to freeze.
For Paleo option, use almond butter in place of peanut butter.