Fall Fig and Cinnamon Smoothie Recipe in a Mason Jar
- Serves: 2
From The Inspired Home: The secret to this deliciously dairy-free smoothie is to create your own coconut milk ice cubes. The final flavor is a light, sweet blend of the best autumn flavors. An almost ice-cream-like smoothie, but made without refined sugar, and without dairy. So you can enjoy this "ice cream" dream for breakfast.
Fall Fig and Cinnamon Smoothie Recipe in a Mason Jar
- Serves: 2
Fig and Cinnamon Smoothie
Ingredients
- 1 (15 oz) can coconut milk, Pour coconut milk into an ice cube tray. Freeze overnight, until firm.
- 1/2 cup(s) almond butter
- 1/3 cup(s) pure maple syrup
- 1 pint(s) ripe fresh figs
- 1 cup(s) almond milk
- 1/4 teaspoon(s) pure almond extract (optional)
- 1 tablespoon(s) vanilla
- 1/2 teaspoon(s) pumpkin pie spice
- 1/2 teaspoon(s) cinnamon
Instructions
- To make the smoothie, place all ingredients in a high-speed blender. Blend on high speed until smooth. Add more almond milk, if a thinner consistency is desired.
- Serve in pint-sized mason jars. Enjoy!
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