1 cup frozen Wild Blueberries
2 medjool dates, pitted
¼ cup whole raw cashews
½ teaspoon pure vanilla extract
½ cup almond milk

Optional Toppings:
frozen Wild Blueberries
chopped, whole raw cashews

  1. Soak cashews in water for 5 minutes.
  2. Drain water from cashews and place in blender.
  3. Pulse cashews and dates in a blender until chopped.
  4. Add vanilla, frozen Wild Blueberries, and almond milk and blend until smooth and creamy.
  5. Pour into a bowl and top with additional frozen Wild Blueberries and chopped cashews.

Note: To make creamy cheesecake topping— pulse a few cashews in the blender before topping smoothie bowl.