This smoothie is a trick and a treat all at the same time. Ginger and turmeric improve digestion and reduce inflammation- the ultimate trick we all want when snacking on some extra Halloween candy. The treat is in the creamy and delicious flavor of the smoothie and most notably the toppings- a coconut butter shell, cacao nibs and walnuts. By the time you've polished off this smoothie bowl- your indulgent cravings will already be at bay.
- 1/2 cup frozen cauliflower
- 1 frozen banana
- 3/4 cup frozen pumpkin puree (I freeze on parchment paper)
- 1.5 cups cashew milk (or any milk of choice)
- 1 /2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 peeled knob of ginger (about an inch long)
- 1/2 tsp Maca (optional for energy)
- 1 tbsp Artisana coconut butter
- 1 heaping tbsp cacao nibs
- 1 heaping tbsp raw walnut pieces
- Prior to making freeze the fruit/veggies. I purchase blanched and frozen cauliflower, however you can blanch and freeze cauliflower florets at home. I break bananas into 3 or 4 parts to freeze so that they blend easier. I freeze pumpkin by scooping into a heap on parchment paper in an air tight container.
- You can make the cashew milk yourself by soaking a cup of cashews then draining, rinsing and blending with fresh water, cinnamon and vanilla or use a store bought nut milk variety.
- If your coconut butter is solid, let the jar sit in warm water until it becomes liquid
- Blend all ingredients except the coconut butter, cacao nibs and walnuts until smooth, then pour into a bowl
- Drizzle coconut butter on top- it will soon become a shell due to the temperature of the smoothie. Top with the cacao nibs and walnuts.