1 cup raw, unsalted almonds

3 pitted Medjool dates

1 bag freeze-dried raspberries

pinch of sea salt

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