Almond Milkshake with Raspberry, Dates & Cinnamon



Almond Milk

1 cup raw almonds
3 cups water


2 cups almond milk
2 dates, no seeds
1 cup raspberries
Seeds of ½ vanilla pod
2 tbsp organic honey
Ground cinnamon to garnish


To make almond milk, soak almonds in cold water overnight. Strain and remove skins for a mild tasting milk, or leave skins on for a nuttier flavour.

Place soaked almonds in a blender with 3 cups of water. Blend for 2 minutes or until the texture is smooth and creamy. Using a fine cloth, strain the milk into a bowl. Squeeze as much excess liquid out as possible. The milk can be kept in the fridge for up to one week. You can dry out the meal in the oven and keep it in an airtight container for baking at a later date.

To make milkshake, place the almond milk, dates, frozen raspberries, vanilla seeds and honey in a blender. Process until smooth then pour into glasses and finish with a final sprinkle of cinnamon.

Reserve any leftover milk in the fridge in an air tight container for baking, tea, coffee or for your cereal.


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