15 min Prep
This recipe is one of my favourite recipes for breakfast. It can also be served as a dessert.
Raw, refined sugar-free as well as dairy and gluten-free. Nutritious and filling. Contains nuts.
- Cashew Cream:
To make granola: pulse the nuts in a food processor until roughly chopped, (don’t over process). Then in a bowl mix in the melted coconut oil and syrup, then lastly add the shredded coconut and pumpkin seeds. Put in the fridge to set.
To make cashew cream, simply place all ingredients in a blender. Blend till smooth.
There are different ways to serve it but my favourite is to serve it in layers just like in the picture. You can also decorate it with fruit and berries.
Serving Size 60.8 g
|Amount Per Serving|
|Calories 89.8 cals||4%|
|% Daily Value*|
|Kilojoules 376 kJ||4%|
|Fat 3.8 g||6%|
|Sodium 62.5 mg||3%|
|Carbohydrate 9.9 g||3%|
|Protein 3 g||6%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|