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Peanut Butter & Jelly Smoothie with Homemade Almond Milk



For the smoothie

  • 3/4 cup homemade almond milk (see recipe below)
  • 2 soft (pitted dates)
  • 3 tablespoons peanut butter
  • 1 banana
  • 3/4 cup frozen strawberries
  • 1/4 cup greek yogurt
  • 1 teaspoon raw (shelled hemp seeds (optional))

For the almond milk

  • 12 ounce bag of raw (organic almonds)
  • Filtered water for soaking
  • 6 cups filtered water
  • 68 soft (pitted dates)
  • 1/2 teaspoon vanilla or 1 whole vanilla bean


For the smoothie

  1. 1) Place all the ingredients in a blender, and blend until smooth!

For the almond milk

  1. 1) Place the raw almonds in a pot or bowl and cover with filtered water. Let sit for 8 hours or overnight. Drain almonds.
  2. 2) In a blender, add half of the soaked almonds, 3 cups of water, 3 dates, and vanilla. Blend on high until very smooth. Place the nut bag over a large bowl and pour the mixture into the bag. Squeeze out all the milk until you are only left with almond meal. Either discard the almond meal, or save to use in other recipes (I’m still working on that one).
  3. 3) Repeat by adding the remaining almonds, 3 cups of water, and the dates to the blender, and blend again until smooth. Continue with the same process until all the milk is made! Pour into pitcher and store in the fridge for up to 1 week.


*Smoothie makes 1 large glass, or 2 small glasses.
*Almond milk makes about 1 quart.