This coconut, date, and almond milk smoothie is one of my favorite weekend breakfasts, especially for lazy mornings when I’m craving something sweet.
This recipe is super simple and easy to prepare. The most important thing to remember when making this is to finely chop your dates. Speaking from experience on this one! Whole dates will get stuck in the blender, and large chunks make it difficult to drink this smoothie through a straw. It took me a few tries to determine that small-but-still-chewable date pieces (about 1/4″ square) work best for this recipe.
The combination of chewy dates and crunchy coconut, with an added boost of protein from the almond butter, create a filling breakfast smoothie. An ice-free version (maybe with extra banana for added creaminess) also works well as an afternoon snack, similar in consistency to a milkshake but with a few nutritional benefits (and a little less guilt!)
By the way, how cute is this glass mason jar bottle? It’s a recent purchase from Flying Tiger Copenhagen, which is quickly becoming my favorite place to find fun kitchen accessories!
Any type of “milk” (almond milk, coconut milk, soy milk, etc.) will work for this recipe. I like using this vanilla-almond-coconut blend by Almond Breeze. I don’t like overly sweet smoothies, so I go with the unsweetened version. If using a sweetened milk, you might want to omit the banana…unless you enjoy a very sweet treat!
Ice is optional here. I used about 1 cup of crushed ice; you could use more, or less, or omit it entirely for more of a milkshake-like smoothie.
My “to do” list currently includes a bowl version of this almond-date smoothie. Recipe coming soon! In the meantime, feel free to check out my patriotic berry-cherry smoothie bowl recipe.
Some recipes may contain affiliate links. Thank you for supporting this blog!