SOAK almonds in water overnight or up to 2 days.
STRAIN AND RINSE the almonds.
ADD almonds, dates, salt, and 3 cups of fresh water to a blender.
BLEND on high speed until smooth, about 2 minutes.
ADD the freeze dried raspberries and blend until broken down.
TRANSFER the mixture to a nut milk bag and use your hands to squeeze out the milk from the fiber.
POUR into a glass jar or jug with an airtight seal. It will keep in the fridge for up to 4 days.
SHAKE well before drinking, the milk will separate.
ENJOY with Simple Mills Creamy Peanut Butter Nut Butter Stuffed Sandwich Cookies