Ingredients

• About 2 cups unsweetened almond milk (I used Almond Breeze), divided
• 2 medium bananas, peeled
• 1 tablespoon brown sugar
• Pinch of salt
• 1 tablespoon chia seeds
• 2 dates, pitted and roughly chopped
• 2 tablespoons almond butter (I used MaraNatha Raw Almond Butter)
• Extra banana slices and almonds for garnish, if desired

 

Instructions

1. Make the almond milk ice cubes. Using about 1 cup of the almond milk, fill the wells of an ice cube tray (you’ll only need about 4-6 ice cubes for this recipe). Freeze until solid.
2. Roast the bananas. Pre-heat your oven to 400 degrees. Place the peeled bananas on a parchment paper-lined baking sheet, then sprinkle with the brown sugar and a pinch of salt. Roast the bananas in your pre-heated oven for 20 minutes. Remove and set aside until they are completely cooled.
3. Meanwhile, add the chia seeds, chopped dates and 1 cup of the almond milk to your blender. Let this sit for about 10 minutes. Then add the almond butter, cooled bananas (making sure to scrape in any of the brown sugar) and 4-6 ice cubes. Blend on high until smooth.
4. Pour into a glasses. Garnish with fresh banana slices and sliced almonds, if desired. Enjoy immediately.