Description
Fig season is a personal favorite of mine. I use them in everything I can—from topping toasts and oats and baking in desserts. When they start to appear at the market with all their hues of purple and green I stock up! Figs are fragile and spoil quickly so my secret is to freeze the overripe fruit before it turns, preserving the short and fleeting season as long as possible.
Ingredients
3–4 frozen figs (about 100 grams)
1.5 cups frozen cauliflower
6. oz. cashew or almond milk
1 tablespoon almond butter
1/4 teaspoon cinnamon
1 scoop vanilla protein
Instructions
Combine all ingredients in a high speed blender. Start on low gradually increase the speed using a tamper tool. Blend on high, tampering as needed for 1-2 minutes until thick and creamy.