Carrot Cake Smoothie Bowl


Have dessert first! This creamy and satisfying smoothie has lots of tangy natural sweetness and spiced aromas of fall.

 

Prep Time: 15 minutes
Total time: 15 minutes
Yields: 4 cups (2 servings)

Ingredients:

1-1/2 cups (375 mL) coarsely chopped peeled carrots (about 2)

1 cup (250 mL) almond milk

1-1/2 cups (375 mL) ice

1/2 cup (125 mL) raw peeled and cubed butternut squash

1/2 cup (125 mL) raw cashews, soaked*

 

1/2 cup (125 mL) chopped pineapple

1/4 cup (60 mL) pitted dates (about 6)

1 tsp. (5 mL) cinnamon

1/2 tsp. (2 mL) ginger

1/4 tsp. (1 mL) sea salt

Toppings: carrot ribbons, coconut chips, raisins, walnuts, cinnamon, puffed quinoa.

 

Directions:

  1. Combine all ingredients in a high speed blender and blend until smooth.
  2. Spoon into bowls and serve topped with carrot ribbons, coconut chips, raisins, walnuts, cinnamon, and puffed quinoa.

Tip: Place 1/2 cup (125 mL) rinsed cashews in a bowl with 1 cup (250 mL) filtered water; let soak for 2hrs up to overnight. To make carrot ribbons, run a peeler along length of carrot to make ribbon strips.

Carrot Cake Smoothie Bowl

Nutritional analysis per serving: (Calculated with 6 carrot strips and 1 Tbsp. (15 mL) of each of the toppings)

  • Protein: 11 g
  • Fat: 22 g
  • Carbohydrate: 59 g
  • Calories: 470
  • Fibre: 9 g
  • Sodium: 450 mg