These creamy hibiscus berry smoothie bowls taste like soft-serve ice cream kissed with tart hibiscus!
Ingredients
1/4 cup
Cashew butter
((60 ml))
1 tbsp
Honey
(15 ml; mild)
pinch
Salt
2 tbsp
Water
(hot water, more as needed)
3 tsp
Hibiscus tea
(from about 3 tea bags)
2 tbsp
Rolled oats- Gluten Free
1 tbsp
Chia seeds
1 tbsp hulled
Hemp seeds, shelled
1 cup
Strawberries
((150 g) frozen chopped)
1 cup
Raspberries
((150 g) frozen)
1 small
Banana (s)
(small sliced)
1/2 cup
Almond milk, vanilla, unsweetened, Silk
(or other plant milk; more as needed)
2 tbsp
Honey
((30 ml) mild)
2 tbsp
Cashew butter
((30 ml); (or other nut; ))
1 tsp
Bee Pollen
(omit for vegan)
1 tbsp hulled
Hemp seeds, shelled
1/4 cup
Hibiscus flower, dried
(crushed / powdered)
1 tbsp
Honey
Instructions
Make the drizzle ahead of time by stirring together the cashew butter, honey, and salt. Work in the hot water until the mixture is the consistency of thick, smooth cream. Set Aside.
To make the smoothies, grind in a coffee grinder, oats, chia and hemp seeds until finely ground.
Combine 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, hibiscus tea, honey, cashew butter, and ground oat mixture and blend on low, scraping down the blender frequently, until it reaches the texture of soft serve, a few minutes. At first, it will seem like the mixture needs more liquid, but resist the urge to add more than another ¼ cup 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 top with a good drizzle of cashew cream and your toppings of choice. Serve right away. Enjoy!
