Oh yeah. You read that title right.
This is a lusciously delicious crave-worthy smoothie that can actually pass for quite a healthy breakfast or snack.
Spring weather has totally appeared up in the Mitten and I couldn't get enough bright color in my kitchen last weekend. The sun hasn't stopped shining (knock on wood), the snow is melting (knock, again), and the temperatures continue to climb (you better still be knocking!). Did you guys see the Easter egg radishes I found at Earth Fare? How much do they scream "SPRING!".
So, back to this dessert (er, healthy smoothie). Now I know blueberries don't exactly scream spring, but the color that this smoothie creates...hello pastel colored Easter eggs! I've been enjoying this for breakfast, a mid-afternoon snack, and I'm about to go make one for dessert.
This smoothie is made using two of my latest go-to ingredients: dates and cashews. I am amazed day after day at what these two foods/ingredients can create. There is no added sugar in this smoothie; it is sweetened naturally from the blueberries and dates. The creaminess comes from the avocado, cashews, and macademia nuts. These super food ingredients are also loading you up with lot of healthy fat that will keep you satisfied through the morning or afternoon.
Blueberry Cheesecake Smoothie
Serves 1-2 (depending how greedy you are ;) )
1 1/4 cups unsweetened vanilla almond milk
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1-2 dates (depending how much sweetness you want and how sweet your dates are)
2 tablespoons raw cashews (preferably soaked for 2 hours)
2 tablespoons raw macadamia nuts (preferably soaked for 2 hours)
2 tablespoons ripe avocado
pinch of salt (optional)
1 cup frozen blueberries
1 1/2 teaspoons coconut milk (melted)
1. Place all ingredients in blender, except for the coconut oil. Turn blender on and gradually increase to high. With blender running, pour in coconut oil. Blend on high until smooth and creamy, 1 1/2 to 2 minutes.