Superfood Avocado Smoothie Bowl

• 1/2 cups Cashews Plus Additional For Garnish If Desired
• 6 Tablespoons Low Fat Coconut Milk
• 1 pinch Salt
• 1/4 cups Avocado, Mashed
• 1/4 cups 2% Vanilla Greek Yogurt
• 3/4 cups Unsweetened Vanilla Almond Milk
• 2 Tablespoons Vanilla Protein Powder
• 1/2 Small Banana, Peeled, Chopped And Frozen
• 1/4 cups Kale (firmly Packed)
• Coconut Flakes, For Garnish
• Pomegranate Seeds, For Garnish

1. Note that the cashews require at least 8 hours of soaking, so plan ahead.
2. Preheat your oven to 400 F and line a small baking sheet with parchment paper.
3. Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes.
4. Set aside to cool.
5. Turn off the oven.
6. Once the cashews are cooled, place them in a medium bowl and cover them with water.
7. Cover bowl with plastic wrap and refrigerate for 8 hours.
8. Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor.
9. Add the coconut milk and a tiny pinch of salt and blend until they form a smooth, creamy sauce.
10. Depending on the strength of your food processor, this make take a few minutes.
11. Set aside.
12. In a large blender, add the remaining ingredients (avocado through kale) and blend until smooth.
13. The mixture should be quite thick and creamy.
14. Divide the avocado smoothie between two bowls and swirl in 2 tablespoons of the cashew cream (see note).
15. Garnish with additional cashews, coconut flakes and pomegranate seeds.
16. Devour!
17. Note: You will have leftover cashew cream sauce but unless you have the worlds tiniest food processor, its hard to make a smaller batch and get it smooth.

cashews, low fat coconut milk, salt, avocado, yogurt, vanilla almond milk, vanilla protein powder, banana, coconut flakes, pomegranate seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/superfood-avocado-smoothie-bowl/ (may not work)