HIBISCUS BERRY SMOOTHIE BOWL RECIPE

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cashew cream drizzle (makes more than you need for 2 servings):

smoothie bowls:

1 ½ teaspoons hibiscus powder (or 2 tablespoons lightly crushed hibiscus blossoms, or 1 tablespoon hibiscus tea from about 3 tea bags)
2 tablespoons (10 g) old-fashioned rolled oats
1 tablespoon (15 g) chia seeds
1 tablespoon (15 g) hulled hemp seeds (a.k.a. hemp hearts)
1 cup (150 g) frozen chopped strawberries
1 cup (150 g) frozen raspberries
1 small sliced banana, frozen (1/2 cup)
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 other nut butter)

toppings:

Make the drizzle by stirring together the cashew butter, honey, and salt. Work in the hot water until the mixture is the consistency of thick, smooth cream.
To make the smoothies, in a coffee grinder, grind the hibiscus, oats, chia and hempseeds 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, honey, cashew butter, and ground hibiscus 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.

Recipe source: bojongourmet

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