But seriously though, breakfast is THE BEST meal of the day. And bowls of any sort (power bowls, smoothie bowls, oatmeal bowls, you get the gist) are my absolute foodie obsession!
And carrot cake? Well, that’s just a Moore family classic.
So smoothie bowl + carrot cake = good times. Wait, rephrase: GREAT times.
Buuut, have you ever added raw carrot to a smoothie, only to find that the result is a slightly gritty, almost curdled texture? That’s not the sort of smoothie we want. If you’re like me, you just want to dig into a thick, creamy and smooth (hence the name) smoothie!
So what if you’re craving some of that carrot cake? I’ve managed to defeat the grit-factor, and created this carrot cake smoothie that’ll tame those cravings!
You see, many carrot cake smoothies ask for or steamed or cooked carrots (which is awesome – soft carrots make for soft, creamy smoothies!), but for those raw vegans out there… you don’t want to miss out!
Sooooo, by adding nuts to this smoothie, you get this irresistibly creamy texture!
It’s a win-win!
RAW VEGAN COCONUT CARROT CAKE SMOOTHIE BOWL
FOR THE SMOOTHIE
- 2 Bobby bananas (or 1 super-duper large banana)
- 1 medium carrot, grated (about 150g)
- 1/8 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4-1 tsp ground cinnamon
- 2 dried pitted dates, chopped
- 1/2 cup shredded coconut
- 3/4 cup coconut yoghurt + 2-4 tbsp
- 1/4 cup raw nuts (I used a mix of cashews, almonds and pecans)
- coconut chunks
- sunflower seeds
- thyme flowers
Blend banana and carrot until smooth, and free of any lumps.
Add spices and blend briefly, tasting as you go and adding more to suit your taste.
Add dates, coconut and 3/4 cup yoghurt and blend for a minute or so, until smooth.
Blend in the nuts until smooth and creamy. The smoothie should be light in colour, and the texture should be similar to whipped cream. If not, add extra nuts and yoghurt to consistency.
Stir in remaining 2-4 tbsp yoghurt (depending on your desired consistency).
Divide between bowls, add your toppings and enjoy!