Persimmon smoothie

breakfast
Total: 1 hr | Active: 30 min.
vegetarian, lactose-free, gluten-free

I (Sibylle) made this persimmon smoothie for Sue freestyle a few years ago and then forgot all about it. Years later, Sue made it for me and I almost went crazy, it was so good. I didn’t remember mine being quite so delicious, and that’s when I discovered Sue's secret. She makes her own almond butter, and it makes all the difference. Making your own almond butter takes a bit more time, but it is super delicious and definitely worth the effort. In fact, there's a risk you’ll end up eating half the jar then and there.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 2 people

Almonds
200 g shelled almonds
Almond butter
1 tbsp liquid honey
1 pinch salt
Smoothie
1  persimmon, cut into pieces
1  banana, cut into pieces
2 ½ dl almond drink
¼ tsp cinnamon

How it's done

Almonds

Place the almonds on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 180 °C.

Almond butter

Mix the roasted almonds, honey and salt, blend in batches in a food processor until the mixture is creamy (approx. 5 mins. each), occasionally pushing the mixture down at the edges.

Smoothie

Place 1 tbsp of homemade almond butter in a blender together with the persimmon, banana, almond drink and cinnamon, blend for approx. 1 min. on the highest setting.

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