Coffee Smoothie with Dates, Banana, and Cacao
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A trend I’ve observed among the spring 2019 cookbooks is wellness and plant-based eating. Of the many, Well + Good is perhaps the most overtly focused in these areas, with recipes to improve skin, sleep, mood, digestion, energy, focus, and sex (…watch out! Alexandra’s Kitchen is getting ris-que!!).
The book, written by journalists Alexia Brue and Melisse Gelula, who launched the website Well + Good a decade ago, includes recipes from experts and authorities in the health and wellness sphere, including Mark Hyman, Venus Williams, Misty Copeland, and Bobbi Brown.
Also: Marcus Antebi, founder of the juice chain Juice Press, who, while training as a competitive boxer, altered his diet to consist primarily of cold-pressed juices, smoothies, and salads. His “competitive coffee smoothie” recipe caught my attention for a number of reasons:
- It called for 3/4 cup of brewed coffee, which would solve my dumping-the-rest-of-the-coffee-pot-down-the-drain problem.
- It called for cauliflower, which I immediately dismissed as weird, but which apparently is good for mental clarity, and which I could get down with as long as the smoothie didn’t taste too cauliflower-y.
- With banana, almond milk, almond butter, and dates, it sounded delicious.
I gave it a whirl, cauliflower and all, and couldn’t have been happier with the result: It tastes like a coffee milkshake. You would never know a blast of vegetables is in the mix — cauliflower disappears the way spinach does in smoothies — and how nice to get a little cruciferous boost in your mid-morning (or afternoon) pick-me-up?
I have made one of these coffee smoothies every day since discovering it, and I find myself looking forward to it until I do — it’s such a treat! What’s more, I have reduced my coffee waste to zero. Score!
Let me know if you give it a go.
Adapted from the Well + Good cookbook.
Tailor this recipe to your liking. For instance: the original recipe calls for half a banana, but I use a whole; the original recipe calls for 2 tablespoons almond butter, but I use 1; the original recipe calls for melted almond butter on top, but I omit.
And before you poo-poo the cauliflower, know that you don’t taste it. It disappears the way spinach does in smoothies. For ease of preparation, I purée half a head of cauliflower in the food processor, and I store it in a quart container in the fridge.
Also: I’ve been pouring leftover coffee into a Mason jar and stashing that in the fridge, so I always have cold coffee on hand to make this.
Also: I slice up a banana and stick it in the freezer first thing every morning so it’s nice and cold when I’m ready to make my smoothie.
- 1 banana, sliced and frozen
- 3/4 cup leftover coffee
- 1/4 cup almond milk or other nondairy milk
- 1 tablespoon almond butter
- a handful of ice cubes
- 2 Medjool dates, pitted
- 1/4 cup cauliflower, see notes above
- pinch sea salt, such as Maldon
- cacao nibs for sprinkling, optional
Place all ingredients in a blender, and purée until smooth. Pour into a glass, and top with cacao nibs if you wish.
- Category: Breakfast
- Method: Blender
- Cuisine: American
Keywords: smoothie, coffee, vegan, dairy free, gluten free,