| Total Fat | 42.2 g |
| Total Carbohydrates | 58.8 g |
| Cholesterol | 0.0 mg |
| Sodium | 440.4 mg |
| Potassium | 763.5 mg |
| Dietary Fiber | 8.5 g |
| Sugars | 24.0 g |
| Protein | 15.5 g |
To a high powered blender or food processor, add the cashews, 1 1/4 cups + 2 tablespoons coconut-almond milk, lemon juice, dates, salt and vanilla. In a small bowl combine the remaining 1/4 cup coconut-almond milk, chia seeds and ground flaxseeds. Allow both mixes to sit about 10 minutes, you want to allow the cashews to sit in the milk and the chia seeds to get soft.
After 10 minutes, add the chia seed mixture to the blender. Blend everything together on high for at least five minute. I needed to stop my blender every so often to scrape down the sides. You want the consistency to be very smooth, this took about five minutes of blending to achieve.
Pour the cashew yogurt into two bowls and chill until ready to serve. The yogurt will keep at least a week in the fridge.
To make the granola, add the coconut oil to skillet set over medium heat. Add the oats and pistachios, cook until toasted, stirring often for about 4 minutes. Lower the heat and add the salt, maple syrup, vanilla and matcha powder, stirring until combined. Cook another 3-5 minutes, remove from the heat and spread the granola out on a piece of parchment. Allow to cool before storing.
To serve, top the cashew yogurt with granola and fresh fruit. Enjoy!!
Courtesy of: Half Baked Harvest
Recipes Straight to your Inbox
Sign up for the latest recipes and product updates
