Maple Black Raspberry Twist Recipe

Prepare fruit and container

Measure out frozen black raspberries and peel and chunk the banana. Place the banana, frozen black raspberries, Greek yogurt, and almond milk into a high-speed blender in that order (liquids on the bottom help blending).

Add ice and initial blend

Add the ice cubes to the blender. Secure lid and pulse 3 times to break up large ice. Then blend on medium-high for 20–30 seconds until mixture begins to look smooth but still thick.

With the blender running on low, pour in the pure maple syrup, maple extract (if using), and vanilla extract. Continue blending for another 10–15 seconds until fully incorporated. Taste and adjust sweetness: add an additional 1 teaspoon maple syrup if you prefer sweeter. If the smoothie is too thick, add 1–2 tablespoons almond milk and blend briefly to reach desired consistency.

Check texture and divide

Stop blender and check texture. The smoothie should be thick and pourable. Pour evenly into two chilled glasses (or one large).

Add creamy swirl and garnishes

Top each serving with 1 tablespoon whipped cream (or coconut whipped topping) and sprinkle with 3 fresh black raspberries. Finish with a small dusting of chia seeds (about 1/4 tsp per glass) and a tiny pinch of cracked black pepper if using to enhance the fruit's brightness.

Serve

Serve immediately with a straw. Stir the maple swirl into the smoothie before drinking to taste the maple twist throughout.