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This vanilla fig smoothie works with fresh, frozen or dried figs, so you can blend it any month. Five ingredients and two steps give you a thick, silky, naturally sweet sip with no yogurt, honey or added sugar.
Fig season is short, and I celebrate it every time I find a ripe, jammy pint at the market. This smoothie is my way of celebrating them. Frozen and dried figs let me keep going after the fresh ones disappear.
What's in this post
Why You’ll Love It
- Any fig works. Fresh, frozen and dried figs all blend up well, and the chooser below shows how to handle each one.
- Naturally sweet. The figs and banana do the work, so there is no honey, maple syrup or added sugar.
- Five ingredients, two steps. It takes about 5 minutes from the first fig to the first sip.
- Vegan and gluten-free. Almond milk keeps it dairy-free, so there is no yogurt to buy.
Fig Smoothie Ingredients
The full list is in the recipe card below. Here is what each ingredient brings to the blender.
- Figs: They bring jammy sweetness and tiny crunchy seeds. No figs? Soaked Medjool dates work too.
- Almond milk: It makes a light, smooth base that lets the figs shine. Pick one of my favorite almond milk brands for more protein per cup.
- Banana: Half a banana adds creaminess and thickens the smoothie. Freeze it first, and you can skip the ice.
- Ground cinnamon: It adds warmth and balances the sweetness.
- Pure vanilla extract: It rounds out the fruit and spice, so the smoothie tastes like dessert without added sugar.
Blend the Rainbow
Smoothie Challenge
I’d love for you to blend it up with me! For 5 days, I’ll send you a daily smoothie recipe along with a shopping list so you’re ready before day one.
Fresh, Frozen or Dried Figs
Any fig works here. Each form behaves a little differently in the blender, so use whichever you have.
- Fresh figs: Remove the stems and leave the skins on. They taste soft and mildly sweet, so freeze the banana to keep the smoothie cold.
- Frozen figs: Thaw them for 2 to 3 minutes so your blender doesn’t struggle. They make the thickest, creamiest smoothie of the three.
- Dried figs: Soak about ½ cup chopped dried figs in hot water for 10 minutes, then drain. They taste sweeter and jammier, so add a splash more almond milk if it blends thick.
Smoothie Tip
Fig Season Is Short
Ripe figs don’t last long, so buy a few extra when you spot them. Freeze the extras, and you can blend this smoothie long after the season ends.
How to Make Vanilla Fig Smoothie
- Prep the figs. Remove the stems from fresh figs. Thaw frozen figs for 2 to 3 minutes, or soak and drain dried figs.
- Blend the base. Add the figs and almond milk to your blender. Blend until smooth.
- Add the rest. Add the banana, cinnamon and vanilla. Blend again until thick and silky.
- Pour and sip. Pour the smoothie into a glass and drink it right away, while it’s cold.
Substitutions and Variations
- Lower sugar: Swap the banana for ½ avocado or ¼ cup cauliflower. Either one keeps the smoothie creamy.
- Leafy greens: Blend in ½ cup spinach for extra color. You won’t taste it.
- Dates: Soaked Medjool dates replace the figs one for one.
- Protein: Add a scoop of unsweetened protein powder for a more filling smoothie.
More Fall Smoothie Recipes
Want more cozy fall smoothies? Try these next:
- Yogurt Persimmon Smoothie: Ripe persimmons give this smoothie a soft, silky, mellow sweetness.
- Pomegranate Smoothie: Juicy pomegranate adds a tangy, ruby-red twist to your fall mornings.
- Cinnamon Date Smoothie: Dates and cinnamon make a creamy, caramel-like sip.
Common Questions
Yes. Soak about ½ cup chopped dried figs in hot water for 10 minutes, then drain them. Dried figs taste sweeter, so add a splash more almond milk if needed.
Yes. Frozen figs make the vanilla fig smoothie thicker and creamier. Thaw them for 2 to 3 minutes first so your blender doesn’t struggle.
Yes. Almond milk replaces dairy, and the recipe has no yogurt or honey. It’s also gluten-free.
Yes. Swap the banana for ½ avocado or ¼ cup cauliflower. Both keep the fig smoothie creamy and lower the sugar.
Yes. Soaked Medjool dates make a great swap for figs. The smoothie tastes slightly deeper and more caramel-like.
It keeps in an airtight jar in the fridge for up to 24 hours. For longer storage, freeze it for up to 3 months.
Recipe Card
Vanilla Fig Smoothie
Ingredients
- 1 cup almond milk
- ½ banana
- 1 cup figs fresh or frozen
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
Instructions
- Pour the almond milk into a blender and add the figs. Blend until smooth.
- Add the banana, cinnamon and vanilla and blend again until smooth. Pour into a glass and serve immediately.
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Recipe Notes
- Prep Tip: Trim the stems off the figs. Use frozen figs, or freeze the banana, for a cold smoothie.
- Lower Sugar: Swap the banana for 1/4 avocado or 1/4 cup frozen cauliflower for a less sweet smoothie.
- Add Greens: Blend in 1/2 cup spinach or another leafy green with the almond milk.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Nutrition
Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.2 g | Sodium: 20 mg | Potassium: 1011 mg | Sugar: 47 g | Vitamin A: 1783 IU | Vitamin C: 14 mg | Calcium: 118 mg | Iron: 3 mg
I loved this smoothie. Great flavors. I’d have to admit it’s one of my favorite and I probably made 100 different smoothies.
I had some can coconut milk and medjool dates in my pantry so I decided to try this recipe, kinda thick but actually taste pretty good! I like it!
This looks so good! Would soaked dried medjool dates be a good substitute for the figs?
Medjool dates would be a great swap for figs! Great thinking, Kelley! 🙂