- 1 cup cashews
- 1 ¼ – 1 ¾ cups almond milk (or oat milk or other desired milk drink)
- 1 banana
- ½ tsp cardamom
- ½ tsp ceylon cinnamon
- 1/2 tsp vanilla powder
Mix all ingredients (except the raspberry layer) in a blender until the mixture is smooth and creamy. Add enough liquid to get the desired thickness. Taste and add seasoning or sweetness if desired. Put in the fridge until you’ve made the raspberry filling.
- 1 cup frozen or fresh raspberries
- 1 tbsp organic honey
- 3 tbsp chia seeds
Puree the raspberries in a bowl and mix with honey. If you use frozen raspberries, let them thaw and use only the berries, not all the juice. Add chia seeds and allow to thicken for about 15 minutes. In the meantime, prepare the coconut whipped cream.
Coconut Whipped Cream:
Get the Instructions HERE.
cardamom & cinnamon
Pour smoothie to glasses until half full . Add a layer of raspberry filling and fill up the glass with smoothie. Add coconut whipped cream on top. Sprinkle some cardamom, cinnamon and raspberries on. Serve and enjoy!