- Blend all the smoothie ingredients together until creamy. You can use less almond milk for a thick smoothie bowl or a bit more if you want to adjust the consistency.
- Pour into a glass and top with the cookie dough crumble (see notes).
To make the cookie dough topping, add 2 small, soft pitted dates, 1 tsp of molasses, 2 tbsp of oats and a pinch of cinnamon, ginger and sea salt to a blender and pulse a few times until it forms a dough. If you don’t want to blend it, you should be able to finely chop the dates and mash it all up in a small bowl but a quick pulse in the blender works best.
Keywords: molasses, ginger, dessert, plant-based