- Serves 1
- 1/2 cup soaked raw cashews (soaked at least 20 minutes up to an hour)
- 1/2 cup unsweetened almond milk or coconut milk from a carton not a can
- 1/2 teaspoon vanilla
- 1 cup persimmon, chopped
- 1/3 cup rolled gluten free oats (no need to cook these)
- 1 tablespoon hemp seeds
Combine cashews, milk and vanilla in blender and blend until smooth to make a cream. Layer ingredients in a small cup. Dollop of cashew ream, spoonful of persimmons, top with oats and hemp seeds.