STRAWBERRY CHEESECAKE SMOOTHIE
I n g r e d i e n t s
3/4 cup frozen organic cauliflower ( I prefer cauliflower over zucchini in this one)
3-4 tbsp Foragers Project Plain Cashew Yogurt ( any clean, dairy free yogurt should do, but I do prefer & have only tested this one !)
2 frozen coconut milk ice cubes
pinch Vanilla Bean powder OR 1/2 tsp Vanilla Extract
1/3 frozen banana
1/2 tbsp raw honey
1 cup frozen strawberries
1 cup almond milk to start
D i r e c t i o n s
Get out your strawberries and let them sit out while you make your smoothie. Add all ingredients to a blender EXCEPT strawberries. Blend until creamy and smooth. Now add your strawberries ( still frozen but slightly thawed) and pulse in. Taste and adjust. Pulse in 1/4 cup of your graham cracker crust OR pulse in some granola.
Yall know I always add pulse in an aloe collagen Blender Bomb too!
OPTIONAL CRUST BELOW:
One batch will work for 6-7 smoothies!
A blender bomb and/or granola would work perfect too for that "crust" texture!
Recipe for Crust Below:
1 cup pecan meal ( process or blend pecans until they become a fine meal)
1 cup almond meal
4 tsp coconut oil, melted
1/4 tsp sea salt
2.5 tbsp raw honey
1/2 tsp cinnamon
Add your pecan and almond meal to a saute pan. On low to medium heat, toast the meal until fragrant and It has had slight change in color. About 4-5 minutes, stirring frequently to ensure no burning. As soon as It is done, move It off of the hot burner to cool. You will use the saute pan again, so dont bother cleaning It yet.
Once It has cooled add your meal back into your food processor and add your honey, melted coconut oil, cinnamon, and sea salt. Process until a crust like consistency forms. It should be but if not sticky enough add a tsp more coconut oil.