Prep Time: 10-15 minutes
Cooking Time: 8-10 minutes
10 medium canned apricots, halved
¼ cup of maple syrup
1 cup of cashews
1 teaspoon coconut butter
3 tablespoons shredded coconut
How to Prepare:
In a bowl, combine the apricots halves, maple syrup, coconut butter and shredded coconut and mix well, then add in all the ingredients to your Instant Pot and toss.
Close the lid and cook on a HIGH pressure for 8-10 minutes.
Quick-release the pressure.
Portion the apricots breakfast mix into two bowls or mugs and dollop each bowl with the spray cream and some cashews. Remember that this dish should be served warm with the cappuccino.
Nutrition (Per Serving): Calories: 162; Fat: 18g; Carbohydrates: 24g; Protein: 15g