Dessert for breakfast, carrot cake smoothie style. It's like cake in a glass but good for you! Topped with sweet lemon cashew cream for extra yumz.
Blend all ingredients for 1-2 minutes until smooth. Top with more pecans and coconut cream or a dollop of sweet lemon cashew cream.
Soak the cashews for 2 hours or overnight then drain. Combine the cashews and remaining ingredients in a high powered blender or food processor. Process for 1-2 minutes until creamy.
*Boil the cashews for 10 minutes to soften if you're short on time (won't be raw).
*Will keep for 4-5 days in a closed container in the fridge.