Ingredients
Base
1 cup cashews (raw, unsalted)
1 cup plant-based milk (unsweetened, unflavored)
2 tsp match (pure ground)
2 tsp maca powder (optional)
½ tsp ground turmeric
¼ tsp ground cinnamon
2 dashes nutmeg
2 tsp vanilla extract (preferably alcohol-free)
Toppings
¼ cup coconut flakes (unsweetened)
¼ cup almond slivers (or chopped almonds)
2 tbsp dates (pitted, sliced)
2 tsp cinnamon
Directions
1
Add all base ingredients to a blender or food processor.
2
Blend until smooth.
3
Divide between two bowls.
4
Split the coconut, almond, dates, and cinnamon between the two bowls as toppings.
Chef's Notes
Making it creamier
Soaking the cashews in water for 4-6 hours and draining the water before blending can help to make this smoothie bowl even creamier, but it’s not a necessary step if you forget or don’t have time.
Make it creamier and naturally sweeter
Add a frozen fairtrade banana to the base ingredients.
Top with your favorite nut or seed butter.
Activate turmeric ingredients
Add a dash of black pepper.
Storage
Store the base in an airtight container in the refrigerator for up to three days. Store and add the toppings separately.
Ingredients
Base
1 cup cashews (raw, unsalted)
1 cup plant-based milk (unsweetened, unflavored)
2 tsp match (pure ground)
2 tsp maca powder (optional)
½ tsp ground turmeric
¼ tsp ground cinnamon
2 dashes nutmeg
2 tsp vanilla extract (preferably alcohol-free)
Toppings
¼ cup coconut flakes (unsweetened)
¼ cup almond slivers (or chopped almonds)
2 tbsp dates (pitted, sliced)
2 tsp cinnamon
