This raspberry smoothie is super easy to make, ultra creamy, and tastes like dessert. It’s naturally gluten-free with dairy-free options and plenty of variations listed below. We make this smoothie with dates as a sweetner most of the time for the pure raspberry flavor, but there is a banana option as well.
The inspiration for this raspberry smoothie started with a box of decadent Medjool dates. It’s a bit of a long story, but the short version is that my mom met someone who runs a dates farm down south in her travels.
She then reached out to me on Instagram to send me a box of dates. From there, the rest is history, and this smoothie resulted from her generosity in a beautiful box of dates. We ate most of those dates straight out of the box, but this smoothie is my favorite new way to use dates in a recipe.
I often sweeten my smoothies with a little bit of banana. But as we all know, bananas have a way of stealing the show in the flavor department!
So for a true, pure raspberry flavor I like to add pitted Medjool dates to the smoothie. That way, it’s all raspberry flavor, and the result is so decadent it taste like it should be dessert.
Ingredients & Substitutions
- Frozen raspberries – frozen raspberries work best in this smoothie to keep it cold while it blends and still have a nice thick texture. If you have fresh raspberries on hand, use them as a garnish.
- Medjool dates – pitted Medjool dates make a wonderful sweetener to this smoothie with a tiny hint of caramel. Honey or maple syrup to taste also works as a sweetener. Or try the banana variation listed in the tips below. If you want to support a small family business, these dates came from Arizona Date Company and they are next level better than anything I’ve ever bought from the store! This isn’t sponsored; I just love supporting farmers whenever I can.
- Greek yogurt – is my favorite way to make this smoothie creamy, but I’ve also used milk. Milk gives it more of a ‘milkshake’ flavor, which is nice too. For dairy-free, try your favorite dairy-free yogurt or non-dairy milk like almond milk or coconut milk.
- Vanilla extract – a hint of vanilla gives this smoothie a ‘dessert’ like flavor. You can also add a couple of drops of almond extract as well to bring out more berry flavor. Just be careful because almond extract gets out of control pretty fast!
How to make this recipe step by step
Step 1: Start by adding all the ingredients to a high-powered blender in the order listed.
Adding the frozen ingredients on top is important so the smoothie blends more easily.
Step 2: Blend, starting at low speeds and working up high speed. Blend for at least one minute, but two minutes will give you the smoothie.
Raspberry seeds need a little extra time in a high-powered blender.
Ways to serve this
- Serve this smoothie for breakfast, brunch, or a mid-afternoon snack.
- You could add my Sausage Egg Muffins or my Sausage Hash Brown Breakfast Casserole.
- For an all-out brunch menu, add Almond Flour Raspberry Muffins to the sausage muffins or breakfast casserole.
- Make this smoothie a raspberry smoothie bowl topped with my Homemade Granola, drizzle with almond butter or nut butter, and fresh berries.
FAQ’s
Strawberry, blueberry, and blackberries all pair well with raspberries. Pineapple, orange, and banana all work well too if you want to mix it up with this smoothie for different variations.
You can also use milk, apple juice, or orange juice in place of the yogurt for different flavor combinations. If you use fruit juice reduce the amount of dates to make the sweetness to your taste.
Storing leftovers
- To store – this smoothie is right away, but you can refrigerate it for up to one day.
- Make ahead – for make-ahead smoothie tips, head over to my freezer and smoothie packs to learn how to prep your smoothies ahead. Smoothies are always best blended and consumed as soon as possible for the best flavor.
Tips & Tricks
- No matter how much you blend raspberries, little bits of raspberry seeds will always be left over. If you want a perfectly smooth result, you can always pour the smoothie through a fine mesh.
- Frozen raspberries really do work in this recipe because frozen fruit keeps the smoothie cold while it is blending.
- Instead of dates, try this smoothie with a ripe banana. Bananas are much more distinctive, but they make a tasty variation. If you use frozen bananas, you may need to add more liquid to get the smoothie to blend well.
- Add a pinch of cinnamon or cardamom for another yummy variation.
- Add a handful of spinach or baby kale to make it a green smoothie. It’s yummy, but don’t be surprised by the brown color that red and green make in a smoothie.
Dietary Options & Substitutions
- For dairy-free, paleo, vegan, and vegetarian, try using your favorite dairy-free yogurt. My preference is dairy-free coconut yogurt.
More Fruit Smoothie Recipe Inspiration
I really hope you enjoy this Raspberry Smoothie recipe! If you get a chance to make this recipe, I’d love to hear from you in the comments.
Raspberry Smoothie
INGREDIENTS
- 6 Medjool dates - pitted and quartered
- 1 cup Greek yogurt - or milk
- 1/2 cup milk - apple juice, or orange juice
- 2 tsp vanilla extract
- 12 ounces frozen raspberries - about 2.5 cups
INSTRUCTIONS
- Add the ingredients in the order listed to a blender container.
- Blend using a high-powered blender, starting at low speed and working up to high speed.
- Blend for 1-2 minutes until smooth. Add a touch more of milk, apple juice, orange juice, or water if your blender is bogging down.
- Serve immediately for the best flavor.
NOTES
- Instead of dates, try this smoothie with a ripe banana. Bananas are much more distinctive, but they make a tasty variation. If you use frozen bananas, you may need to add a bit more liquid to get the smoothie to blend well.
- Add a pinch or cinnamon or cardamom for another yummy variation.
- Make it a green smoothie by adding a handful of spinach or baby kale. It’s yummy but don’t be surprised by the brown color that red and green makes in a smoothie.