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A glass filled with a coffee smoothie made with dates, banana, cauliflower, almond milk, almond butter, and cacao nibs.

Competitive Coffee Smoothie with Dates & Banana


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.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American

Keywords: smoothie, coffee, vegan, dairy free, gluten free,