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- Preheat oven to 350 degrees F. Spread out sliced almonds and shredded coconut on a baking sheet and baking for 8-10 minutes, until coconut and almonds are slightly browned and fragrant.
- Place about ¼ cup of the toasted almonds and coconut into a blender along with all the rest of the ingredients and blend until completely smooth.
- Use a little extra honey to line the rim of 2 glasses then dip the glasses into the extra almonds and coconut. Pour shake mixture evenly in 2 glasses then top with extra almonds and coconut!