Cashew Butter is a great source of healthy monosaturated fats, and also contains high concentrations of iron, magnesium, vitamin B6, and calcium. This smoothie bowl pairs cashew butter with Haskapa, so you'll always be getting your daily anthocyanin boost!
Ingredients
1 ½ teaspoons Haskapa powder
2 tablespoons (10 g) rolled oats
1 tablespoon (15 g) chia seeds
1 cup (150 g) frozen chopped strawberries
1 cup (150 g) frozen raspberries
1 small sliced banana, frozen
½ cup (120 ml) almond milk or other plant milk, more as needed
2 tablespoons (30 ml) mild honey
2 tablespoons (30 ml) cashew butter (or sub in your favourite alternative nut butter)
Directions
In a blender/chopper, blend the Haskapa powder, oats and chia until finely ground.
Blend the frozen berries and banana in a blender and blend on low until broken down into tiny pieces, scraping down the blender bowl occasionally.
Add the almond milk, honey, cashew butter, and Haskapa/oat/chia mixture and blend on low for a few minutes, scraping down the blender frequently, until it reaches the texture of soft serve.
At first it will seem like the mixture needs more liquid, but resist the urge to add more than another ¼ cup milk or you’ll end up with a thin smoothie. As the fruit softens, it will begin to blend together better.
Divide the smoothie mixture into two bowls and decorate with your toppings of choice.
