Pecan Pie Smoothie Bowl
This Pecan Pie Smoothie Bowl is a fun, lower-sugar take on the beloved American dessert, packed with hidden nutritious ingredients like cauliflower without skimping on flavour.
NOTE: This recipe makes enough for 2 large smoothie bowls or 4 smaller portions. To toast pecans place into a dry frying pan and place over low-medium heat, stirring frequently until evenly browned. Leave to cool before using.
- Contains Nuts
Prepared with
Ingredients
- 3 large bananas, peeled, halved and frozen
- 8oz toasted pecans, divided
- 2oz ice cubes
- 3oz frozen cauliflower rice
- 3oz plant-based milk (cashew or barista style works best)
- 3 tbsp pure maple syrup
- 1 tbsp blackstrap molasses (or treacle), plus more to serve
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- Handful of granola, to serve
Instructions
Step 1
Add the ingredients in order listed, except for the granola and reserve 50g of pecans, into the 2.1L jug and secure the lid. Secure the jug into the unit. Select the 'iQ/MANUAL' function, then turn the dial to '10'. Press the dial to start the program. Blend until smooth. You may want to blend another 2 or 3 times, scraping down the sides between blends, to ensure an even blend.
Step 2
Divide between 2 large bowls or 4 smaller ones then top with a drizzle of molasses if desired, toasted pecans and granola. Serve immediately.