6 Servings 5 min Cook
5 Oz Cashew Nuts
5 Oz (23 whole kernels) Almonds
5 Oz (19 halves per) Pecans
1 Dash Salt
1 Medium (7" to 7-7/8" long) Banana
2 Cup Coconut Milk
2 Tsp Cinnamon
Place the nuts in a large bowl and sprinkle the sea salt over them.
Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water.
Cover and soak overnight.
Drain the nuts and rinse 2 or 3 times, until the water runs clear.
Add the drained nuts to a food processor or high-speed blender.
Blend the nuts with the banana, coconut milk, and cinnamon until smooth.
Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.
Serve and enjoy!