This recipe idea originally came from a Moroccan cookbook but I changed it out to make it all allergy friendly for my girl. It is a big hit here and when I made it at the class I taught at Bosch last Tuesday night everyone loved it. It is super easy and fast and makes a great breakfast or after dinner dessert.
5-6 Dates
1-2 Drops of Wild Orange Oil or 1 tsp Orange Blossom Water
1 large ripe avocado peeled and pitted
1 quart Almond milk
1 – 2 TBSP sugar or raw honey or Grade B Maple Syrup if Vegan(start with one and taste then add if needed)
2 handfuls crushed ice. Combine everything in blender until smooth. Make sure dates are well blended : )
2 handfuls crushed ice. Combine everything in blender until smooth. Make sure dates are well blended : )
