These creamy hibiscus berry smoothie bowls taste like soft serve ice cream kissed with tart hibiscus and floral honey. They're packed with nutrients from hempseed, chia seed, oats, and cashew butter to keep you going long after breakfast.
Prep Time: 10minutes
Cashew Cream Drizzle (makes more than you need for 2 servings):
¼cup(60 ml) cashew butter
1tablespoon(15 ml) mild honey
2tablespoons(30 ml) hot water, more as needed
1 ½teaspoonshibiscus powder (or 2 tablespoons lightly crushed hibiscus blossoms, or 1 tablespoon hibiscus tea from about 3 tea bags)
½cup(120 ml) almond milk or other plant milk, more as needed
2tablespoons(30 ml) mild honey
2tablespoons(30 ml) cashew butter (or other nut butter)
Make the drizzle by stirring together the cashew butter, honey, and salt. Work in the hot water until the mixture is the consistency of thick, smooth cream.
To make the smoothies, in a coffee grinder, grind the hibiscus, oats, chia and hempseeds until finely ground.
Combine the frozen berries and banana in a blender and blend on low until broken down into tiny pieces, scraping down the blender bowl occasionally. Add the almond milk, honey, cashew butter, and ground hibiscus mixture and blend on low, scraping down the blender frequently, until it reaches the texture of soft serve, a few minutes. At first it will seem like the mixture needs more liquid, but resist the urge to add more than another ¼ cup or you’ll end up with a thin smoothie. As the fruit softens, it will begin to blend together better.
Divide the smoothie mixture into two bowls and top with a good drizzle of cashew cream and your toppings of choice. Serve right away.
Hibiscus comes in several forms: fine hibiscus powder, tea-grade hibiscus which is a bit finer than the consistency of red pepper flakes, and larger blossoms and petals that measure a centimeter or two long. You can find hibiscus tea bags in most grocery stores; look for hibiscus flowers and powder in the bulk section of health food stores. I’ve included measurements for all three forms. If using hibiscus powder, there’s no need to grind it with the oats and seeds.Feel free to vary this recipe as you like; I’ve tried swapping in blueberries, blackberries, and frozen cherries in place of some of the berries, 2 tablespoons cocoa powder in place of the hibiscus, and almond butter in place of the cashew butter, and all were delicious.If you’re going completely vegan, use maple syrup in place of the honey.A high-speed blender works well here, but a sturdy food processor would probably also do the trick.Nutritional values are based on one of two servings without toppings.