Carrot cake smoothie bowl

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I’m heading to Stockholm tomorrow, which has been on my wish list for a long time, and I  had an apple and a carrot in the fridge, which needed to be used, otherwise they would go bad… Apples and carrots together equal carrot cake! So I whipped up a carrot cake smoothie and it actually turned out to be delicious. The creaminess comes from cashews, the sweetness from dates and a bit of honey and spiciness from lots of cinnamon. It’s actually fun turning your favorite cakes into healthy breakfast smoothie bowls! As I have an early flight tomorrow morning, I prepared this one the evening before so I just take it out of the fridge in the morning and breakfast will be ready 🙂

For the carrot cake smoothie bowl
1 sweet apple
1 medium carrot
1 orange (I used a blood orange)
2 dates and 3 prunes, soaked
a handful of cashews, soaked
1 tablespoon of hemp seeds
1 tablespoon of linen seeds
1 tablespoon of baobab powder
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
about 200 ml of any plant milk (I used soy milk)
toppings: coconut chips, chopped pecans, fresh fruit…

Soak the dates, prunes and cashews for about 15 minutes in cold water. Wash, peel and cut the apple and carrots into pieces. Peel and cut up the orange. Strain the dried fruits and nuts and add all the ingredients into your blender and blend until smooth. Top with coconut chips, chopped pecans, fresh fruit granola or any other favorite toppings. Finish off with a sprinkle of cinnamon and enjoy!

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