Sep 19

Fruit Bowls with Cashew Cookie Crumbles

Posted by Crystal // 1 Comment »

These Fruit Bowls with Cashew Cookie Crumbles are ready in just a couple minutes. They make a deliciously healthy breakfast, snack, or dessert. They are also Whole30 friendly!

I’m going to share with you today one of my favorite Whole30 egg-free breakfast options – Fruit Bowls with Cashew Cookie Crumbles.

Eggs are usually huge in the Whole30 resets, a primary part of the diet. But, I’m a little sensitive to egg whites so sometimes – I just have to go the egg-free route for a bit.

This fruit bowl is easily customizable & is a cinch to make.

It’s as easy as throwing your favorite fruits in a bowl & crumbling a 2 Ingredient Cashew Cookie Bar over the top. You can also use a store-bought Cashew Cookie Bar from Larabar if you don’t want to make your own. (But making your own is as simple as putting two ingredients into a blender or food processor, pureeing them, and pressing them into a casserole dish. You don’t even have to turn on your oven!)

You can ‘oh-my-gosh’ these up a jazz with a drizzle of unsweetened coconut cream if you like (and still be Whole30 compliant!). You can find cans of coconut cream in the ethnic food aisle of your grocery store, usually along with the Chinese/Thai food items. Don’t refrigerate your cans of coconut cream. Keep them stored at room temperature & when you’re ready to use it, give it a good whisk & then drizzle away.

I kinda have a things for berries & cream, y’all. Yum.

When I’m not doing Whole30, I also really love the addition of dark chocolate chips. Honey instead of coconut cream is also a nice treat.

Whether you are eating this as a snack, a breakfast, or as a dessert – it’s just delicious. And you don’t even have to feel guilty about having a second bowl.

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