Description
Diary-free, gluten-free and paleo-friendly, this toasted coconut and fig almond milk smoothie is thick and filling. Perfect to replace a meal or just as a snack.
Ingredients
- ½ cups Finely Shredded Coconut, Plus Extra For Garnish
- 2 whole Frozen Peeled Bananas
- ⅓ cups Dried Figs
- 2 Tablespoons Cacao Powder
- 1 Tablespoon Raw Honey (optional)
- 1 Tablespoon Almond Butter
- ½ teaspoons Vanilla
- 2 cups Almond Milk
Preparation
Heat oven to 300 F. Spread finely shredded coconut on a baking sheet and put it into the oven. Toast, stirring frequently until lightly golden brown (about 5 minutes). Remove from oven and set aside.
Add frozen bananas, figs, cacao powder, honey, almond butter, vanilla and almond milk to a blender (I use a Vitamix but any blender should work). Blend until smooth. Add in toasted coconut and mix until thoroughly blended.
Serve topped with toasted coconut.
