Carrot Cake Crunch Bowl
I’ve been loving on my “crunch bowls” or “dessert soups” for snacks or breakfasts. It’s more satiating and longer-lasting than a bowl of cereal with all the texture and flavor that I crave.
Lately I’ve been in the mood for carrot cake and warm spices so when I was short on time and had an abundance of baby carrots, I knew just how to use up a few. Too lazy to pull out the juicer (and clean it), I opted for a speedy blender bowl with a carrot cake-inspired recipe!
Side note: I had good intentions when I bought a juicer but I have yet to use it since the first few times I’ve pulled it out. I have a weakness for kitchen gadgets but ones that require a bit of cleaning have been set to the side with my schedule these days…excuses, excuses 🙂 My speedy blender came to the rescue, again!
If you aren’t keen on slurping this “dessert soup” from a bowl, sip this from a glass in smoothie form 🙂
Carrot Cake Crunch Bowl (inspired by my Recovery Crunch Cereal Bowl)
Carrot Cake Crunch Bowl
Ingredients
- 6-7 baby carrots, chopped
- 1/2 cup plain coconut milk yogurt (can use cottage cheese, tofu or other yogurt for variations)
- 1/2 cup unsweetened coconut milk (or other non-dairy milk)
- 1/4 cup fresh or frozen pineapple (can omit
- 1/2 scoop vanilla protein powder, optional
- splash of pure vanilla extract
- 1/4 tsp ground cinnamon (or more to taste)
- 1/8 tsp ground ginger
- 1 medjool date or drizzle of honey or agave (do not use honey if vegan)
- 4-5 ice cubes
- For serving
- 2 Tbsp raw buckwheat groats (granola can be subbed)
- 1 -2 Tbsp chopped pecans, walnuts or almonds (or a combo)
- 1 -2 Tbsp unsweetened coconut flakes (or shredded coconut)
