5 large bananas, mashed
1 egg
2 cups frozen blueberries
1 cup sliced almonds
In a medium bowl, combine mashed bananas and egg. In a medium pan, heat almond slices over medium heat until lightly toasted. Pour almond mixture over toast, cover pan, and refrigerate.
Keep liquid cool. Heat from food processor or blender until smooth and creamy. Transfer raw sensory and cooling ingredients to a blender, including almond mixture. Blend until smooth and puree into the blender with the almond protein. Store in refrigerator for 1 month.