Pink Pitaya-Cauliflower Nice Cream [Vegan, Gluten-Free]

Pink Pitaya-Cauliflower Nice Cream [Vegan, Gluten-Free]

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Top your Pink Pitaya-Cauliflower Nice Cream with a dollop of coconut yogurt, a few pitaya balls, and pomegranate seeds, and you are all good! This recipe is not very complicated, but it’s such a healthy dessert (or even breakfast) and you are not stuffing yourself with processed food and refined sugars. Pitaya cauliflower nice cream is a healthy dessert or breakfast. There is no smarter way to sneak veggies into your diet!

Pink Pitaya-Cauliflower Nice Cream [Vegan, Gluten-Free]

Ingredients

  • 2 medium-sized bananas frozen
  • 3/4 cup cauliflower florets frozen
  • 1/2 cup minced dried pink pitaya frozen
  • 2 tablespoons coconut cream
  • 1 teaspoon chia seeds
  • 1/2 cup coconut yogurt
  • 1/4 cup pomegranate seeds
  • 1/2 pitaya
  • 1 teaspoon coconut flakes
  • 1 pinch beet powder
  • Edible flowers

Preparation

  1. Mix coconut flakes with beet powder.
  2. Use a melon baller to shape a few dragon fruit balls.
  3. Blend frozen cauliflower florets, frozen banana chunks, coconut cream, chia seeds, and frozen dried pitaya on high speed until very smooth.
  4. Transfer to a bowl. Top with pomegranate seeds, coconut yogurt, pitaya balls, pink coconut flakes and edible flowers.

Nutritional Information

Per Serving Calories: 435 | Carbs: 81 g | Fat: 8 g | Protein: 6 g | Sodium: 493 mg | Sugar: 44 g

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AUTHOR & RECIPE DETAILS

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Hi! I’m Katja, the person behind Breakfast with Flowers. I am a certified dietitian, trained teacher, hobby gardener and nutrition expert specialized in plant-based nutrition. I started my blog to share my passion for healthy breakfast recipes and edible flowers. My recipes are all vegan, often gluten-free and always free of refined sugar. My goal is to inspire people to include more plant-based whole foods into their diet.

 

 

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