COMPOTE: To make the compote, add the sliced berries to a small saucepan with water and heat over medium heat. Cover and cook for 3-5 minutes or until the strawberries soften and the mixture is bubbly.
Remove from heat and use a potato masher or the back of a spoon to smash the berries into a loose sauce. Then add chia seeds and stir to combine. Transfer to a jar or storage container and set in the fridge to chill for ~1 hour, or make ahead the day before.
SMOOTHIE: To a high-speed blender add frozen banana, 1/3 cup strawberry compote (as recipe is written), medjool date (starting with lesser amount), peanut butter (starting with lesser amount), dairy-free milk (starting with lesser amount), and flaxseed meal.
Blend on high until creamy and smooth, scraping down sides / using the tamper as needed. If too thick or it has trouble blending, add more dairy-free milk as needed. If too thin, add more frozen banana or some ice. For a “nice cream” smoothie bowl texture, add as little dairy-free milk as possible and use the tamper to blend into a thick, creamy ice cream texture.
Taste and adjust flavor as needed, adding more compote for strawberry jam flavor, peanut butter for more intense peanut flavor, or dates for more sweetness.
Enjoy immediately. Garnish the top with additional compote, peanut butter, and flaxseed meal (optional). Best when fresh. Leftovers can be stored in the refrigerator for up to 24 hours, or frozen into ice cube or popsicle molds and stored in the freezer for 1 month.
*Makes enough compote for 4 servings total as recipe is written. *Prep time includes making and cooling compote. *Nutrition information is a rough estimate calculated with 1/3 cup compote, the lesser amounts of dates, peanut butter, and fortified almond milk, and without optional ingredients.