Blackberry Cashew Smoothie Bowl
- ½ cup blackberries, frozen*
- 1 banana, frozen
- ½ cup raw cashews, soaked over night
- ¼ cup non-dairy milk of choice
- 2 teaspoons fresh lemon juice
- ½ vanilla bean or 1 teaspoon vanilla extract
- 2 dates, pitted
- coconut yogurt, optional
- more blackberries, optional
- cashews, chopped, optional
- coconut flakes, optional
Gently wash and pat dry blackberries and unpeel a banana then place in airtight container and freeze overnight.
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.
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.
Pour the mixture into a bowl and garnish with additional blackberries, cashews, yoghurt and coconut flakes.
Thank you for Driscoll’s for this recipe.