Vegan Blackberry Cheesecake Smoothie Bowl

Hi friends! I am really excited to tell you that I am partnering with Driscoll’s & TheFeedfeed to celebrate  #BerryTogether and will be sharing recipes highlighting their berries over the next few months. A special thanks to Driscoll’s & TheFeedFeed for sponsoring today’s post. All opinions are my own!

I love Driscoll’s berries because I grew up eating them, and their organic berries are the freshest, plumpest berries in my opinion. Apparently, the secret behind Driscoll’s flavourful berries is that the Driscoll’s Research and Development team starts with thousands of berry varieties and chooses the top 1% to sell under the Driscoll’s name.

During the month of April, blackberries are really in their prime, so I thought I would share this blackberry cheesecake smoothie bowl recipe to showcase them! This recipe is vegan of course, and it’s also incredibly easy.  It is the perfect #BerryTogether recipe because it really is enjoyed best in the company of others and would make the perfect Mother’s Day recipe to celebrate the mom in your life!


I used 2 packages of the organic blackberries in this recipe. I like to put one in the freezer (which also looks so beautiful once they start to thaw!), and I reserve one fresh package for topping…and munching while cooking of course. The cheesecake flavour comes from the combination of cashews and lemon juice and vanilla bean. Don’t ask why this works but… it really does. Google any raw cheesecake recipes and you’ll likely find similar ingredients! So I know blueberry is the standard, but I thought it would be fun to switch it up with blackberries.

You probably know that I love smoothie bowls, so I figured, why not turn it into a smoothie bowl instead? It’s also a good solution for anyone else out there who has trouble waiting for things to freeze before eating them… this one is ready to eat ASAP!


If you try out this recipe, share it with me on Instagram and use the hashtag #BerryTogether & #FeedFeed 🙂

Ingredients:

1 frozen banana

1/2 cup raw cashews (soaked overnight)

1/2 cup frozen Driscoll’s Organic Blackberries

1/4 cup non-dairy milk

2 dates (pitted)

2 teaspoons of fresh lemon juice

1/2 vanilla bean or 1 teaspoon vanilla extract

Optional:

coconut yogurt to top

more blackberries

Method:

Soak cashews overnight in filtered water and put your blackberries into the freezer the night before. This will help the texture of the smoothie and allow it to remain a thicker consistency.

Add all your ingredients to a blender and blend until completely smooth and frozen blackberries and banana are broken down. Top with your favourite toppings and add an extra dollop of coconut yogurt to top for a little tang if you’d like.

 

Love & Berries!


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Filed under: Breakfast, Eat, Smoothies

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BY Remy • April 30, 2018

Blackberry Cheesecake Smoothie Bowl (vegan)

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories