1/2 cup cashews, soaked in water for at least 2 hours
4 pitted medjool dates, soaked in warm water for 10 minutes
1 ½ cups unsweetened cashew or almond milk, divided
1 cup frozen Wild Blueberries
½ teaspoon vanilla bean paste
2 tablespoons pecans
1 tablespoon coconut sugar
honey for rimming glass

  1. Combine cashews, dates and ½ cup of the milk in a blender. Blend until smooth. Remove 2 tablespoons of the cashew cream and set aside.
  2. Add the remaining milk, wild blueberries and vanilla bean paste to the blender and blend until smooth.
  3. Add the pecans and coconut sugar to a food processor and process until finely ground. Place the mixture in a small dish.
  4. Rim two glasses with honey and roll in the pecan/coconut sugar mixture.
  5. Pour the smoothie into the glasses, dollop the cashew cream into each glass and sprinkle the remaining pecan/coconut sugar mixture on top.