Coffee Smoothie
You’ll be flying after one cup of this nut and dairy-free coffee smoothie! As an added bonus, this smoothie is high in protein and fibre and will keep you energised from breakfast to lunch.
Total Time: 20 mins
Prep Time: 20 mins (plus overnight freeze time)
Servings: 4
Total Time: 20 mins
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 150 150 ml Boiling water
- 1 1 tsp Espresso coffee
- 0.5 0.5 tsp cocoa powder
- 0.5 0.5 Tbsp coconut oil, melted
- 0.25 0.25 Tbsp coconut or date syrup
- 1.25 1.25 large bananas sliced 1 inch cubes (frozen overnight in a freezer bag)
- 2 2 ice cubs (optional)
- 0.25 0.25 scoop vegan protein powder
- To garnish:
- Pinch of cinnamon powder (optionaly)
Method
- Peel and cut the bananas into 1-inch cubes and place them in freezer bags and freeze overnight.
- Dissolve the coffee in the water and leave it to cool.
- Place the bananas in the blender with the coconut oil, coconut flour, coffee, cocoa powder and agave nectar and blend.
- Once you’ve reached the consistency that you like, put the ice cubes in the blender and continue blending until all are combined together. If you like it very smooth, leave your blender running for a little longer than normal.
- Pour into a glass and sprinkle cinnamon on top to serve.
Looking for more breakfast recipes? These vegan breakfast ideas are easy and delicious
