Carrot Cake Smoothie Bowl

Who doesn't love carrot cake?! Well I for one definitely do and always have. It's been years since I've eaten a standard slice of baked carrot cake so I wanted to create a healthy raw vegan breakfast bowl recipe that could mimic some of the traditional flavors of carrot cake without all the added unhealthy ingredients. I welcome you to try this raw vegan carrot cake bowl for yourself!!

Ingredients

Nice Cream:

1/2 Frozen avocado (peeled, pitted + chopped before freezing)

1 Frozen banana
1/2 cup carrot juice (store bought or freshly made)
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp coconut flakes

Cream Cheese Frosting:

2 TBSP cashew butter
2 TBSP monk fruit (or liquid stevia)

OR 1 TBSP of maple syrup or coconut sugar instead.
1 TBSP Lemon Juice
2 TBSP Water

pinch of salt

Toppings:

1 TBSP Chopped Walnuts

Directions

1. Combine all of your Cream Cheese Frosting ingredients in a small container and stir well until completely smooth and creamy. Set aside.

2. Add all nice cream ingredients into a high speed blender or food processor and pulse, blend, or even use a tamper to create a smooth N-ice cream texture.

3. Scoop the nice cream into a bowl, add the cream cheese frosting on top and sprinkle on the chopped walnuts. Enjoy! (Serves 1.)

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