Smoothies are one of my favourite ways to start the day, and this has got to be one of my favourite flavour combos ever! Bananas, dates, roasted almond butter, cinnamon, oats and vanilla make for a filling, nutritious, quick easy breakfast or snack that the whole family will love. This almond butter date smoothie is easy to make gluten free by simply omitting the oats, you could substitute for buckwheat.
Why youll love this smoothie
- Firstly, and most importantly, its so damn delicious!
- Its filling! I often find I’m still starving after a smoothie but this baby will keep you satisfied for hours (thanks to you, almond butter and oats!)
- It’s nutrient dense. Think protein, vitamins, minerals, essential fats, potassium.
- It’s quick and easy to prepare
What youll need
- A high speed blender.
- Frozen bananas- you can use fresh banana but using frozen will make your smoothie thicker and give a creamier texture. They’re also an excellent source of vitamin B6, vitamin C, dietary fibre and manganese.
- Medjool dates- we always use medjool dates as they are a fresh fruit, as opposed to dried dates which are often filled with nasty additives and oils. They’re also low in fat and packed with nutrients like potassium, copper, magnesium, vitamin B6, niacin, calcium, iron and vitamin K.
- Cinnamon- not only of our favourite spices because its so delicious, its also loaded with nutritional benefits. High in antioxidants, it’s anti-inflammatory, assists in maintaining healthy blood sugars levels and is a great digestive.
- Pure vanilla extract- We always use pure vanilla extract, as opposed so its fake friend vanilla essence.
- Roasted almond butter- high in protein, calories, healthy fats and minerals.
- Medicinal mushrooms, or adaptogens. An optional ingredient, but this almond butter date smoothie (or any smoothie!) is perfect for adding superfoods to your diet, and sneaking them into the kids diet too. Earthy medicinal mushrooms pair beautifully with roasted almond butter and cacao, no one will ever suspect a thing!
How to make your own roasted almond butter
It is much cheaper to make your own nut butter, and you’ll need only 2 ingredients- almonds and salt- plus a high-speed food processor (or blender, if thats all you have). The process is pretty simple.
First, roast your almonds. This loosens up the oils making them easier to blend as well as improves flavour and reduces mould prevalence as nuts harbour mould very easily.
- Preheat oven to 180 C (350F).
- Take 3 cups of almonds and spread them on a baking tray. Roast the almonds for 10 minutes and then remove from the oven and allow to cool for 10 minutes.
- Transfer cooled almonds to a food processor, with 1/2 tsp salt.
- Process for 10 mins, scrapping down the sides a few times. You will need the full 10 minutes- so don’t stop early. To get a really smooth, runny and tasty nut butter, it takes time so don’t worry if it doesn’t look great after only 5 minutes because it will if you just KEEP blending.
- Finally- transfer to a clean, glass jar and enjoy.
You can find the full recipe over on this post. You’ll be amazed how easy it really is.
Here are some other delicious recipes using roasted almond butter
We hope you like this recipe as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.Print
We love this smoothie cos is so DELICIOUS but also because it’s full nutrition; high in protein, essential fats and vitamins and minerals. I can’t wait for you to enjoy this smoothie too, I know you’ll love it as much as we do!
- 2 medium frozen bananas, peeled and chopped
- 1/4 cup rolled oats or buckwheat
- 1/4 cups roasted almond butter
- 4 medjool dates, pitted
- 1/2 tsp cinnamon
- Splash vanilla extract
- 1 cup Coconut milk*, or enough to blend to desired consistency
- 1 Tbsp powdered reishi mushrooms**
- 1 Tbsp frozen raspberries, defrosted
- Using a small bowl soak your oats (or buckwheat) in water for 2+ hours
- In the morning, combine all of your smoothie ingredients in a high speed blender, blending on high for 1 minute or until your smoothie is completely smooth.
- You can have this smoothie on its own or serve it in a bowl with yoghurt, fresh fruit and granola. We served into into a jar, and swirled through the defrosted berries. The chocolate sauce on the outside of the glass in simply chocolate melted and mixed with coconut milk.
- Substitute with your preferred milk if you don’t have/like coconut milk
*You can easily omit these or substitute for powdered maca, chaga or your preferred adaptogenic mushrooms
Keywords: Smoothie, plant based, paleo, vegan, gluten free, grain free, nut butter