Two of the many things I love in life are coffee and dessert! So here is a delicious way to combine the two for a Whole Food Plant Based, Vegan, refined sugar free, oil free and dairy free treat. We came up with this idea after falling head over heals for this smoothie at a local Plant Based restaurant, Pure Juicery. This creamy delight is sweetened only by the seriously ripe frozen bananas and will give you a nice mid afternoon energy boost.
Ingredients
2-3 cups frozen banana chunks
1 1/2 Tbsp ground coffee (amount is adjustable according to your taste, could also use decaf)
1 Tbsp peanut butter
1 cup unsweetened almond milk
1 tsp vanilla extract
Instructions
- Add all ingredients to a blender and blend until smooth and creamy.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
15 comments
Is the coffee that is used in the smoothie regular or instant coffee?
It is regular coffee.
It looks sooooo good! Any idea how many calories in a cup, or half the recipe?
Sorry, we don’t do the calorie counts with our recipes.
Jill
Oh i think you guys forgot to add the vanilla in the ingredients list.
Thank you Marilena, got it fixed.
So good. I used one dark roast K-Cup. And added cacao nibs. ..
I added two pitted dates and it was fantastic – like a dessert!
Can you substitute Instant Coffee as I don’t use ground coffee and also could it be used with chilled coffee for a smoothie
Can you substitute instant coffee/brewed cold coffee for a more smoother drink or would you recommend ground coffee
I would go with cold brew concentrate.
My husband and I thought that this was delicious. I used light roast coffee, but the next time I will use medium roast.
I haven’t tried coffee yet, but cocoa nibs and pb powder subsitutions taste delicious.
Just a note, the directions say to bend until smooth instead of blend.
I made this recipe and i love it! I never thought to put straight up coffee beans in a smoothie. It tastes great!