Rosewater Strawberry Smoothie Bowl

A light, floral and refreshing summer treat that is vegan and gluten-free!

Ingredients

Chia Pudding

  • 1/2 cup organic cashew milk
  • 2 tablespoons organic Chia seeds

Rose Water Strawberry Smoothie

For Garnish

  • A few chopped pistachios
  • Chia seeds
  • Fresh coconut shavings

Directions

For the Chia pudding, add cashew milk and Chia seeds. Stir well. Cover with plastic wrap and refrigerate overnight. Begin by chopping a few pistachios and set aside.

For the smoothie, in a food processor, add frozen banana, frozen strawberries, rose water, cardamom pod and cashew milk. Pulse until a smooth and creamy texture is formed.

Take out the Chia pudding from the fridge and mix gently. The pudding should be thick. Add its contents to a serving bowl. Top the Chia pudding with the frozen strawberry smoothie.

Garnish with pistachios, Chia seeds and fresh coconut shavings.

Notes:

Recipe by Honey, What’s Cooking.

Chia Pudding

  • 120 ml organic cashew milk
  • 2 tablespoons organic Chia seeds

Rose Water Strawberry Smoothie

For Garnish

  • A few chopped pistachios
  • Chia seeds
  • Fresh coconut shavings

Directions

For the Chia pudding, add cashew milk and Chia seeds. Stir well. Cover with plastic wrap and refrigerate overnight. Begin by chopping a few pistachios and set aside.

For the smoothie, in a food processor, add frozen banana, frozen strawberries, rose water, cardamom pod and cashew milk. Pulse until a smooth and creamy texture is formed.

Take out the Chia pudding from the fridge and mix gently. The pudding should be thick. Add its contents to a serving bowl. Top the Chia pudding with the frozen strawberry smoothie.

Garnish with pistachios, Chia seeds and fresh coconut shavings.

Notes:

Recipe by Honey, What’s Cooking.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey yield icon

    1serving

This Recipe Uses

Rose Water 4oz

Rose Water