Cashews are probably the most underappreciated nut in American cuisine. This coconut cashew smoothie is the perfect dessert for a warm summer evening.
Once upon a time, I lived in Brazil, the home of the cashew. I came to love the dozens of fresh smoothies and juice waters that every little neighborhood market sells. Then I was introduced to cashew juice. There is simply nothing else like it. It is light yet creamy and they serve it at my favorite Mexican restaurant in Fort Smith, Las Americas.
It’s really heating up in Fayetteville, especially since our AC went out a few weeks ago. I needed something sweet and refreshing for dessert the other night. I have often used dates as a sweetener in Paleo desserts and love cashews and coconut milk so why not make a party with all three…the coconut cashew smoothie.
This smoothie is super easy to make and really packs a sweet, creamy flavor. You can do this one with a blender, although I suggest the Ninja if you have one handy because I am Ninja biased. Using at least a bit of full fat coconut milk really makes it rich and creamy. Of course, if you want to cut out some calories go with the skimmer coconut milk.
You just grab a few dates, pick the pits out and mix them in with coconut milk, cashews, a little frozen banana and a few sweet spices and you’ve got a delicious, satisfying dessert!
I suppose you could also experiment with some frozen mango instead of date with the cashews and it would also be great. That will be my next smoothie adventure. You want to soak the cashews for at least 10-15 minutes to soften them up a little.
PREP TIME: 15 minutes COOK TIME: 2 minutes SERVINGS: 1-2
- 2/3 cup raw cashews, soaked for 15 minutes
- 3-4 dates, pits removed
- 1/2 banana
- pinch of nutmeg
- pinch of cinnamon
- pinch of sea salt
- 2/3 cup coconut milk
- 1 cup ice
- After soaking your cashews, add them with all other ingredients into your Ninja or blender. Blend on high until smooth. Sit back, take a drink and enjoy!