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Vegan Smoothie Bowl With Tahini, Coffee, Buckwheat, and Coconut

Vegan Smoothie Bowl With Tahini, Coffee, Buckwheat, and Coconut

This smoothie bowl has plenty to keep you satisfied, including your morning kick of caffeine. 

Serves: 4
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Buckwheat and cashews give this deliciously satiating smoothie bowl from the Smorgasbowl cookbook plenty of plant-based protein, so it’s guaranteed to carry you through a busy day. A smooth blend of coffee, tahini, and dates lend satisfying sweetness and balance the flavors of bitter and sweet.

What you need:

For the bowl:
1 cup raw cashews, soaked 6 hours in water, then drained 
1 cup buckwheat groats, soaked 6 hours in water, then drained 
1 cup unsweetened coconut flakes 
1 cup brewed coffee 
2 cups ice
3 tablespoons tahini 
5 dates, pitted 

For the topping: 
½ cup mixed berries 
4 Brazil nuts, chopped 
2 tablespoons date syrup
2 tablespoons unsweetened coconut flakes

What you do:

  1. For the bowl, into a high-speed blender, add all ingredients and blend until very smooth, about 30 seconds. 
  2. Into 4 serving bowls, divide smoothie and sprinkle toppings equally over bowls.

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