| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1/4 cup sliced almonds
- 1/4 cup raw honey or maple syrup (+ 3 tbsp)
- pinch cinnamon
- 12 Medjool dates (pitted)
- 2 tsp vanilla
- 1/4-1/2 tsp sea salt flakes (like Maldon)
- 3 tbsp warm water
- 6 oz frozen figs or frozen sliced banana (about 1 cup)
- 1-1 1/4 cup almond or coconut milk
- 2 tbsp raw almond butter
- 3 tbsp coconut cream
Ingredients
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Instructions
- In a small saucepan, heat almonds, 2 tbsp maple syrup and cinnamon together until syrup begins to bubble and almonds turn golden brown. Transfer to a piece of parchment, sprinkle with salt. Allow to cool.
- In a high-speed blender (like a Vitamix) or food processor, combine 1/4 cup maple syrup, dates, 1 tsp vanilla, salt to taste and just enough water to make a smooth, soft caramel. Remove half of the caramel from the blender. Set aside.
- To the caramel in the blender, add figs, almond milk and almond butter. Blend until smooth. Add more almond milk, if needed, until desired consistency is reached.
- Dip the rims of 4 half-pint mason jars into the date-caramel mixture. Fill with milkshake. Whisk or whip together coconut cream and 1 tbsp honey. Spoon on top of milkshakes.
- Top with almonds. Enjoy with a straw … and a spoon.
Recipe Notes
If desired, swap in 1/2 cup decaf cold brew coffee instead of almond milk for tasty coffee flavor.
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