I am sucker for a sweet treat for breakfast. This one is a dessert. Well worth every calorie. I am obsessed with the coconut bowl and spoon. Literally, made from coconuts. This one bowl is one of thousands making a difference for many people and our planet. Eco-eating as I like to call it. I am sure someone else calls it that and I don’t know about it. I didn’t know what an Instagram carousel was until yesterday. I always called it the swipe. I am defiantly not a millennial.
Peanut butterFly Smoothie
2 frozen bananas
6 (or more) @mydandies vegan marshmallows for the roasting/ toasting/ brûlée
2 Tablespoons of nutritional yeast
2 Tablespoons of Laura Scudder’s smooth peanut butter
Dash pink salt
Dash of cayenne
Dash of ground ginger powder
1/4 teaspoon turmeric powder
1/2 cup of unsweetened vanilla almond milk
Optional: edible flowers
For the marshmallows broil until desired burntness. A broiler, toaster oven or a brûlée touch are a few methods that will all work. Once cooled add the marshmallows to the other ingredients in your blending container. Blend all ingredients.
Pour into coconut bowl. Use coconut spoon or straw. If you plan on taking lots of photos of this one, the straw may be better. It melts fast. It could be that I take too many pictures. Never mind that.
Garnish with coconut toasted or plain. Mini marshmallows (vegan or regular) and @emmysorganics Emmy’s Organic Vegan Coconut Peanut Butter cookies crumbled. Enjoy.
Until Next Time…