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!).
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
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.