Recipe: The Kirk Cafe, Hamilton | Photography: Brydie Thompson

This vegan bowl of goodness is a great example of the food on offer at The Kirk, packed full of goodness but so much more than you would expect. This is no ordinary morning smoothie. Want to see how Ben puts it together so you can compare your attempt? You’re in luck, as it is on their new menu.

Date Caramel
1 cup soft pitted dates
2 tsp coconut oil
2 tsp coconut milk
1½ tsp real maple syrup
2 pinches ground cinnamon

Place all ingredients in a food processor and blitz until smooth. This may take a few minutes to achieve the desired consistency.

Smoothie
3 frozen bananas roughly chopped
1 tbsp date caramel
2 tbsp coconut milk
2 tsp real maple syrup
⅛ tsp vanilla bean paste
1 pinch cinnamon

Blitz frozen bananas in a food processor until smooth. Add the remaining ingredients and continue blitzing until combined.

Love Crunch
3 cups GF rolled oats
¼ cup coconut oil
½ cup raw cacao
¼ cup brown sugar
½ tsp salt
⅓ cup real maple syrup
½ cup semi-sweet chocolate or vegan chocolate bits
additional nuts, seeds, dried fruit

Mix all of the ingredients together and then spread out evenly on a baking tray. Put in the oven at 180°C for approximately 15 minutes, or until crunchy, stirring the mix every few minutes.

To assemble
Pour the smoothie into a bowl and top with Date Caramel, Love Crunch and your choice of toppings.
Topping suggestions include
julienned green apple
goji berries
freeze-dried lychee
vegan chocolate drops
chia seeds
linseed
cinnamon powder
candied spiced pecan nuts

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