Description
This quick and easy smoothie is absolutely delicious and the perfect way to use up your leftover almond pulp from making homemade almond milk! It gives the smoothie great body, texture and flavor. I love it combined with the strawberry vanilla flavors. It is naturally sweetened with dates (plus the strawberries and almonds naturally add sweetness as well).
Ingredients
Units
Scale
- Leftover almond pulp from making one batch of my homemade almond milk (about 1/2 cup)
- 1 cup homemade almond milk
- 2 large, pitted Medjool dates (or 1 tablespoon pure maple syrup)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup frozen strawberries
- 2 cups ice cubes
- Boost It (optional): 1 tablespoon chia seeds, ground flaxseeds and/or hemp seeds
- Garnish ideas: sliced strawberries, frozen raspberries, frozen blackberries, unsweetened shredded coconut, raspberry chia jam, almond butter
Instructions
- In a high speed blender, add all the ingredients except the ice cubes. Blend until smooth and creamy.
- Add the ice cubes and blend again until no ice chunks remain. Taste and adjust sweetness and flavors as desired.
- Pour into one or two glasses with thin strawberry slices pressed against the inside of the glass (see pictures). Garnish to your liking (pictured is with frozen berries and unsweetened shredded coconut).
- Grab a spoon and dig right in!
- Prep Time: 5
