New Recipe: Vegan Smoothie Bowl With Tahini, Coffee, Buckwheat, and Coconut

Buckwheat and cashews give this deliciously satiating smoothie bowl from the Smorgasbowl cookbook plenty of plant-based protein, so it’s guaranteed to carry you through a busy day. A smooth blend of coffee, tahini, and dates lend satisfying sweetness and balance the flavors of bitter and sweet.

What you need:

For the bowl:
1 cup raw cashews, soaked 6 hours in water, then drained 
1 cup buckwheat groats, soaked 6 hours in water, then drained 
1 cup unsweetened coconut flakes 
1 cup brewed coffee 
2 cups ice
3 tablespoons tahini 
5 dates, pitted 

For the topping: 
½ cup mixed berries 
4 Brazil nuts, chopped 
2 tablespoons date syrup
2 tablespoons unsweetened coconut flakes

What you do:

  1. For the bowl, into a high-speed blender, add all ingredients and blend until very smooth, about 30 seconds. 
  2. Into 4 serving bowls, divide smoothie and sprinkle toppings equally over bowls.

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