- 2 bananas
- 350-400 ml homemade almond milk
- A pinch of cinnamon
Prep: 5 mins (plus 2 hrs freezing time) | Cook: nil
*To make your own almond milk: click here.
For the Oatmeal Cookie Truffles: click here.
1. Peel your bananas and break into little pieces. Freeze for 2 hrs or till firm for an extra thick and creamy milkshake. If you can’t wait, just peel and use them straight away.
2. Chuck the bananas into a blender or food processor with the almond milk* and a pinch of cinnamon. Blend till smooth and creamy. That’s it. Drink up.