This Pecan Pie Smoothie Bowl is a fun, lower-sugar take on the beloved American dessert, packed with hidden nutritious ingredients like cauliflower without skimping on flavour.
NOTE: This recipe makes enough for 2 large smoothie bowls or 4 smaller portions. To toast pecans place into a dry frying pan and place over low-medium heat, stirring frequently until evenly browned. Leave to cool before using.
This dish contains the following allergens: Tree Nuts
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3 large
bananas, peeled, halved and frozen
250g
toasted pecans, divided
75g
ice cubes
100g
frozen cauliflower rice
100g
plant-based milk (cashew or barista style works best)
3 tbsp
pure maple syrup
1 tbsp
blackstrap molasses (or treacle), plus more to serve
1 tbsp
ground cinnamon
2 tsp
vanilla extract
1/4 tsp
fine sea salt
Handful
of granola, to serve
3 large
bananas, peeled, halved and frozen
8oz
toasted pecans, divided
2oz
ice cubes
3oz
frozen cauliflower rice
3oz
plant-based milk (cashew or barista style works best)
3 tbsp
pure maple syrup
1 tbsp
blackstrap molasses (or treacle), plus more to serve
1 tbsp
ground cinnamon
2 tsp
vanilla extract
1/4 tsp
fine sea salt
Handful
of granola, to serve
Step 1
Add the ingredients in order listed, except for the granola and reserve 50g of pecans, into the 2.1L jug and secure the lid. Secure the jug into the unit. Select the ‘iQ/MANUAL’ function, then turn the dial to ’10’. Press the dial to start the program. Blend until smooth. You may want to blend another 2 or 3 times, scraping down the sides between blends, to ensure an even blend.
Step 2
Divide between 2 large bowls or 4 smaller ones then top with a drizzle of molasses if desired, toasted pecans and granola. Serve immediately.
Add the ingredients in order listed, except for the granola and reserve 50g of pecans, into the 2.1L jug and secure the lid. Secure the jug into the unit. Select the ‘iQ/MANUAL’ function, then turn the dial to ’10’. Press the dial to start the program. Blend until smooth. You may want to blend another 2 or 3 times, scraping down the sides between blends, to ensure an even blend.
3 large
bananas, peeled, halved and frozen
250g
toasted pecans, divided
75g
ice cubes
100g
frozen cauliflower rice
100g
plant-based milk (cashew or barista style works best)
3 tbsp
pure maple syrup
1 tbsp
blackstrap molasses (or treacle), plus more to serve
1 tbsp
ground cinnamon
2 tsp
vanilla extract
1/4 tsp
fine sea salt
Handful
of granola, to serve
3 large
bananas, peeled, halved and frozen
8oz
toasted pecans, divided
2oz
ice cubes
3oz
frozen cauliflower rice
3oz
plant-based milk (cashew or barista style works best)
3 tbsp
pure maple syrup
1 tbsp
blackstrap molasses (or treacle), plus more to serve
1 tbsp
ground cinnamon
2 tsp
vanilla extract
1/4 tsp
fine sea salt
Handful
of granola, to serve
Step 2 of 2
Divide between 2 large bowls or 4 smaller ones then top with a drizzle of molasses if desired, toasted pecans and granola. Serve immediately.
3 large
bananas, peeled, halved and frozen
250g
toasted pecans, divided
75g
ice cubes
100g
frozen cauliflower rice
100g
plant-based milk (cashew or barista style works best)
3 tbsp
pure maple syrup
1 tbsp
blackstrap molasses (or treacle), plus more to serve
1 tbsp
ground cinnamon
2 tsp
vanilla extract
1/4 tsp
fine sea salt
Handful
of granola, to serve
3 large
bananas, peeled, halved and frozen
8oz
toasted pecans, divided
2oz
ice cubes
3oz
frozen cauliflower rice
3oz
plant-based milk (cashew or barista style works best)
3 tbsp
pure maple syrup
1 tbsp
blackstrap molasses (or treacle), plus more to serve
