Guest blog post from Leah Larwood from food, travel & wellbeing blog RootsandToots.com
This seasonal smoothie is delicious served as a festive breakfast or a healthy afternoon snack. I’ve made this particular recipe with sweetened almond milk but if you prefer your smoothie a little tart – remembering that cranberries have an edge to them – then you can use unsweetened almond milk.
Cranberries are packed with vitamin C and figs are rich in minerals, a good source of potassium, manganese, iron, vitamins A, B and C . Both fruits contain a decent amount of fibre.
6 small (or 3 large) figs
A generous handful of cranberries
200ml sweetened almond milk
2 Booja-Booja Hazelnut Crunch Chilled Chocolate Truffles (you’ll find these in the chilled cabinet at Waitrose, next to the posh desserts)
- Wash your fruit. Halve each fig and scoop out the middle with a teaspoon and place into a jug. Add the cranberries, finely chopped Booja-Booja truffles and pour in the milk.
- Blend for less than a minute until smooth.
- Serve in a jam jar or the traditional way, in a glass.
This recipe also works well with other varieties of Booja-Booja, including Rhubarb and Vanilla Fool, Fine de Champagne, Banoffee Toffee and Almond Sea Salt Caramel.
And if you drink dairy, you can make this smoothie with cow’s milk, adding a teaspoon of honey to sweeten.