I’m back with another smoothie or “skinny milkshake” recipe today. This Almond Coconut Smoothie has definitely made it to the top of my favorites list. It’s thick, creamy and packed full of wholesome dairy-free almond coconut goodness thanks to Almond Breeze Almondmilk Coconutmilk. Mmm!!
I was totally serious when I said I was on a smoothie kick. I’ve got one more to share with you all, but first, let’s talk about that glass full of awesome going on up there. ????????☀️ This is my go-to we-don’t-have-any-fruit-on-the-counter-or-in-the-freezer smoothie. Also, my noooooo we’re-out-of-ice-cream makeshift milkshake. ???? Call it what you please, all I know is that it’s really gooood!!
I have to be honest. I’m kind of a smoothie snob and a skeptic when it comes to using natural sweeteners like dates in drinks anything. ???? But… since this is a fruit-free drink, I took a leap of faith. I crossed my fingers and sipped very carefully. Turns out dates are awesome! You don’t even notice them because of the almond butter and everything else that’s going on in there.
Speaking of almond butter- I decided to make my own using Blue Diamond’s Lightly Salted Almonds. It was super easy. I tossed the almonds in my food processor and pulsed away. After a few minutes it got pretty thick, so I added a half teaspoon of melted coconut oil to it just to thin it out a bit.
Then I pulsed a bit more (probably two minutes or so) and it got nice and creamy. You can easily skip the oil if you want, but since I was planning on using the leftovers for other uses, I wanted it slightly smoother. Side note: you can easily add honey, maple, chocolate or vanilla to the almond butter too.
I scooped ⅓ cup of the almond butter into my blender along with a bit of vanilla extract, a few pitted dates, some cocoa powder (you can do more or less depending on how chocolately you want it), a sprinkle of unsweetened shredded coconut, a generous splash of almondmilk coconutmilk and some frozen cubes of almondmilk coconutmilk.
Yes, my ice cubes are bunny shaped. We don’t own ice cube trays, so a silicone easter mold it was! ????❄️ The frozen almondmilk coconutmilk helps create that thick & creamy texture… which makes it more like a milkshake. That and the chocolate!! I blended everything together, poured it into a glass and sipped away. I felt like I was sitting on the beach in Mexico instead of in my kitchen watching the snow fall. ????
This almond coconut smoothie is the perfect healthy treat! It’s packed full of wholesome ingredients and can be made in just a few minutes. Toss everything into your blender and blend away- it’s that easy!
Almond Coconut Smoothie Recipe
Ingredients
- 1/3 cup almond butter - homemade or store-bought
- 1/2 tsp vanilla extract
- 1-2 tbsp cocoa powder*
- 1 tbsp unsweetened shredded coconut
- 6 medjool dates - pitted**
- 1 1/2 cup Almond Breeze Almond milk - frozen in ice cubes***
- 1 1/2 cup Almond Breeze Almond milk - OR coconut milk
Instructions
- Place all ingredients in the bowl of blender, placing the heaviest ones on top. Blend until smooth, about 2 minutes.
NOTES
**If you don't have a high-powdered blender, I'd highly suggest finely chopping up the dates before you put them in the blender. Sometimes they can freeze and they become really difficult to blend.
***I measured 1 ½ c. of the almond coconut milk in a glass measuring cup and then poured it into the molds so I had an exact amount.
-I used the original Almond Breeze Almondmilk Coconutmilk blend, but you can also use vanilla or unsweetened.
Nutrition
Disclosure: this post is sponsored by Almond Breeze Almondmilk, all opinions are my own.
I substituted 2/3 of the coconut almond milk with cold brew coffee concentrate and I highly recommend. The coffee flavor goes great with the cacao and it can mask any nutrient powders you may want to stir in. I added lion’s mane and mushrooms to mine, and I couldn’t even taste them.
Thank you for sharing what you did. Happy you liked it!
We have been loving smoothies here! Love the ingredients!
My hubby is OBSESSED with Almond Joy so I have to try this – thanks for another great recipe. Pinning!!
Thanks Kristyn!