A good dessert doesn't need to be a complicated baking endeavor, nor does it need to be heavy or rich. Especially in the summer, a cooling smoothie can be very satisfying. Beets+ is one of our favorite blends to use in a smoothie.
You can improvise by adding superfoods like chlorella, cacao nibs, a dash of maca along with frozen berries and a couple of mint leaves. Blend the ingredients with coconut milk. We pair it with berries, peaches, and a little ginger, and you'll have a delicious, cooling and a feel-good summer desert.
The recipe title
Servings
4
Time
2 hours
Ingredients
1 1/4 cup blueberries
3/4 cup Sunfood Cashews
1/2 cup Sunfood Cacao Paste wafers
1/3 cup Sunfood Cacao Butter wafers
1/4 cup maple syrup
1/2 tsp vanilla extract
sea salt
Method
Rinse and dry blueberries, making sure no water droplets are left. In a medium bowl, mix blueberries and cashews. Set aside. Melt Cacao Paste wafers and Cacao Butter wafers in a microwaveable bowl for 30-second intervals, stirring at every interval. Stir maple syrup and vanilla extract into melted cacao. Let chocolate cool slightly. then pour into a bowl of blueberries and cashews. Toss until blueberries and cashews are coated. Spoon tablespoon-sized clusters of blueberries and cashews onto a parchment-lined plate. Sprinkle with sea salt. Refrigerate clusters for 30 minutes.
Notes
The notes
