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Blackberry Cashew Smoothie Bowl
Serves1
Cooking time
30m
A healthy treat that satisfies any craving for something sweet and creamy. Enjoyable on its own for a midday energy boost or as a dessert after your favourite meal. Soaking the cashews overnight makes them blend easily, and freezing the banana and blackberries makes for a thicker consistency.
Ingredients
1/2 cupDriscoll's blackberries, frozen*
1banana, frozen
1/2 cupraw cashews, soaked over night
1/4 cupnon-dairy milk of choice
2 tspfresh lemon juice
1/2vanilla bean or 1 teaspoon vanilla extract
2dates, pitted
coconut yogurt, optional
more Driscoll's blackberries, optional
cashews, chopped, optional
coconut flakes, optional
Method
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Freeze
Gently wash and pat dry blackberries and unpeel a banana then place in airtight container and freeze overnight.
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Preparation
Place 1/2 cup raw cashews into a tall drinking glass or jar, then fill the glass completely full of filtered water. Allow the cashews to soak overnight until softened.
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Smoothie
Drain any remaining water from cashews. Pour 1/4 cup milk into a high-speed blender and add softened cashews. Blend on high speed until cashews are completely blended and creamy. Scrape down sides to push any large cashew pieces and blend again. Add frozen blackberries and banana, blend on high Then add 2 teaspoons lemon juice, 1/2 vanilla bean (or 1 teaspoon vanilla extract) and 2 dates. Blend on high speed until the mixture swirls easily.
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Serving
Pour the mixture into a bowl and garnish with additional blackberries, cashews, yoghurt and coconut flakes
