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Fall Fig and Cinnamon Smoothie Recipe in a Mason Jar

From The Inspired Home: The secret to this dairy-free smoothie is making your own coconut milk ice cubes; the result is a light, sweet blend of the best autumn flavors, almost ice-cream-like, but with no refined sugar and no dairy.

Fresh figs start showing up at grocery stores (and maybe your backyard) in August, and they don't stick around long. Whichever variety you find, Black Mission, Brown Turkey, or Sierra are the most common, they all work beautifully in this creamy fig and cinnamon smoothie.

Ingredients:

  • 1 (15 oz) can coconut milk (poured into an ice cube tray and frozen overnight)
  • 1/2 cup almond butter
  • 1/3 cup pure maple syrup
  • 1 pint ripe fresh figs
  • 1 cup almond milk
  • 1/4 tsp pure almond extract (optional)
  • 1 tbsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon

How to make it:

  1. Add all ingredients, including the frozen coconut milk cubes, to a high-speed blender and blend until smooth. Add more almond milk for a thinner consistency.
  2. Serve in pint-sized Mason jars and enjoy.

Take it on the go: Pour into a mason jar and seal with a reCAP POUR lid for a mess-free, sippable breakfast. Shop the POUR Lid →

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