Superfood Avocado Smoothie Bowl

Note that the cashews require at least 8 hours of soaking, so plan ahead.

Preheat your oven to 400 F and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes. Set aside to cool. Turn off the oven.

Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover bowl with plastic wrap and refrigerate for 8 hours.

Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a tiny pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Set aside.

In a large blender, add the remaining ingredients (avocado through kale) and blend until smooth. The mixture should be quite thick and creamy.

Divide the avocado smoothie between two bowls and swirl in 2 tablespoons of the cashew cream (see note). Garnish with additional cashews, coconut flakes and pomegranate seeds. Devour!

Note: You will have leftover cashew cream sauce but unless you have the world’s tiniest food processor, it’s hard to make a smaller batch and get it smooth.