This amazingly delicious moccachino smoothie is a recipe from the gorgeous cookbook ‘The Green Kitchen Smoothies’ from the highly successful Scandinavian duo behind Green Kitchen Stories.
David and Luise always know how to inspire. Not only with their plant-based recipes, but also with the most wonderful cookbook with breathtaking shots that can only make you drool. I’ve received many smoothie cookbooks over the last few years and I can honestly say that this is the first that truly inspired me.
Besides the basic recipes, juices and sweet desserts in this book, you’ll find the smoothies divided into a fairly easy and somewhat more advanced category. The chocolate-coffee smoothie is from the simple chapter and is everything its original name ‘mocha morning buzz’ promises. And more!
It’s a cold cappuccino smoothie with sweet dates, a nice pinch of cacao and some oats to make it more fulfilling and creamier. There’s also some coconut oil involved, which you can taste in a pleasantly subtle way and it makes this smoothie so satisfying.
David likes to drink this smoothie ‘on the rocks’ – with ice cubes, that is – when it’s warm outside and I can only wholeheartedly agree.
It’s easiest to make this smoothie using a blender, but a stick blender will also work. In that case: make sure to watch out for chocolate brown splashes (and yes, I’m afraid Ido speak from experience!).
INGREDIENTS
for 1 person
3–5 soft dates, pitted
2 tsp cacao powder
3 tbsp rolled oats
250 ml (8½ fl oz/1 cup) unsweetened plant milk (I used almond)
1–2 shots espresso (2–4 tablespoons)
1 tsp coconut oil
2 ice cubes
extra: blender
DIRECTIONS
Put all of the ingredients in a blender and blend on a high speed until completely smooth.
Taste and adjust the sweetness and coffee flavor to your liking by adding more dates, espresso or milk, if necessary.
