So how exactly do you create the 'gram-worthy design? “Using a chopstick or skewer to make the nut butter swirl is key,” says Wu. “And it’s best if you’re working with a runny nut butter as opposed to something super creamy.” Her fave: Ground Up’s Chunky Almond, Cashew, and Coconut Nut Butter.
Wu notes that her inspiration for this bowl came from the gorgeous colors of edible violas in her garden. “From there, I wanted to bring in some warm tones with the swirl of nut butter to make it extra golden.” Ready to try it for yourself (and get alll the “likes”)? Scroll down for the recipe.
Prep Time10 minutes
- 1 banana
- 1 cup steamed then frozen zucchini chunks
- 10-15 fresh mint leaves
- 1/4 cup raw cashews (soaked in hot water for 10 minutes then drained and rinsed)
- 1/2" piece fresh ginger,
- 1/4 tsp Blue Majik
- 3/4 cup unsweetened nut milk
- toasted coconut flakes or chips (to garnish)
In a blender, blend all ingredients on high until very smooth. Pour into a bowl.
Using a spoon, drizzle nut butter on top. Using a chopstick or wooden skewer, swirl the nut butter. Top with toasted coconut flakes. Enjoy!
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