Spanish Picota Cherries
Ingredients
- 150g Spanish Picota Cherries
- 2 bananas
- 1/2 avocado
- 1 tsp. almond butter
- 1 tbsp. cacao powder
- 2 dates, de-stoned
- For the cherry compote
- 100g Spanish Picota Cherries
- 1 tbsp. maple syrup
- Small handful Spanish Picota Cherries, whole & halved
- 1 tsp. almond butter
- 1 tbsp. granola (your favourite kind)
- Dark chocolate chunks, some melted or use chocolate syrup
Preparation
To make the cherry compote
De-stone 100g of spanish picota cherries
Add them to a small frying pan with the maple syrup
Heat and gently cook for 8 minutes, stirring regularly until they have softened and go slightly sticky
Set to one-side to cool
To make the smoothie bowl
De-stone 150g of spanish picota cherries
Add all the cherries with the rest of the smoothie ingredients to your blender cup and blend until smooth and creamy
Spoon the smoothie into a bowl and top with your favourite granola, a spoonful of cherry compote, some almond butter, melted chocolate, grated dark chocolate and fresh spanish picota cherries
