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Carrot Cake Crunch

Carrot Cake Crunch Bowl

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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)

Instructions
 

  • In a blender, combine carrots through ice and blend until smooth, about 1 minute.
  •  Pour into a bowl, top with buckwheat groats, nuts and coconut flakes and enjoy!