Ingredients:

For the coconut-cashew butter:

2 Cups raw cashews

1/4 Cup coconut oil

1 pitted medjool date, chopped

Honey to taste

Cinnamon to taste

Method:

Pulse cashews in a food processor until powdery.  Add date and pulse again. Pour coconut oil into food processor in a slow stream while grinding the cashews.  Once desired consistency is reached (this could take up to 10 minutes depending on the power of your blender), pour into bowl.  You may need to add a little water to thin it out.  Stir in honey and cinnamon to taste.  Store in air tight jar in fridge.

Ingredients:

For the smoothie bowl:

Serves 1

1/2 cup frozen berries

1/2 cup hemp milk

1/2 frozen banana

2 tablespoons acai powder

1 tablespoon maca powder

1 teaspoon flax seeds, ground

1 small pinch of culinary lavender

Topping:

1 chopped medjool date

Hemp seeds

Coconut shreds 

Goji berries 

Pinch of lavender 

Method:

Blend all ingredients together on high speed.  Garnish with toppings and enjoy!