We love this lemony caramel cashew bowl, topped with all the goodies to get you through the morning!
Breakfast
Desserts
Lemon Cheesecake Cashew Bowl
By Sally O'Neil, The Fit Foodie
The Bowl
- ¼ cup Raw Cashews
- 1 large frozen banana
- ½ tsp Himalayan sea salt
- 1 tsp Maca
- 1 tsp Mesquite Powder
- ½t tsp Yacon Syrup (optional - for a sweeter bowl)
Chocolate Sauce
- ½ tbsp Cacao Powder
- 1 tbsp peanut flour*
- 1 tbsp water
Toppings
- 1 fresh fig, quartered
- 3 squares Lemon Caramel Chocolate
- 1 tsp Bee Pollen (optional)
- 1 tbsp Paleo Protein Power Mix
- Step 1Place all the bowl ingredients into a high-speed blender and process until smooth.
- Step 2In a small jug, mix together the chocolate sauce ingredients until smooth.
- Step 3Add toppings, drizzle with chocolate sauce and enjoy immediately.
- Step 4*If you don’t have peanut flour, sub your favourite nut butter, then heat gently and mix with 1/2 tbsp Loving Earth Coconut Oil and the same of Loving Earth Cacao Powder to make the chocolate sauce.
- Step 5To make this nut-free by subbing the cashews with 1 1/2 tbsp tahini, and drizzle with you’re favourite melted Loving Earth chocolate bar instead of the chocolate drizzle.
