(note: This is a guest post by Sarah Hauser who posts lots of yummy recipes and insights about faith and family over at sarahjhauser.com. Also, since she’s family, I get to taste test some of these recipes. Not bad).
It’s Friday. Phew. Take a breath. The weekend is here and so is this smoothie.
I’ve been craving a coffee smoothie lately, but so many of the recipes I’ve seen contain extra sugars or loads of dairy – both of which I love, but my body doesn’t. This one is sweetened with dates and uses almond milk. To make it paleo, use almond butter instead of peanut butter, but there’s something about the peanut butter flavor that just can’t be beat. If you’re not avoiding peanuts for dietary reasons, I highly suggest sticking with that creamy, peanut goodness.
For the coffee, cold brew iced coffee tastes best. I used ready-to-drink Black Ice Brew. If you use a cold brew concentrate, you may just need to add a little extra almond milk or water to the smoothie. It’s a flexible recipe, though, so just taste as you go along!
Coffee, Peanut Butter + Banana Smoothie
Yields 2-3 servings
1 cup unsweetened almond milk
1 cup brewed coffee, cold*
2 large bananas
¼ cup creamy peanut butter
3-4 Medjool dates, pitted
1-3 cups ice
Add the almond milk, coffee, bananas, peanut butter, 3 dates, and 1 cup of ice to a blender. Blend until smooth. Add another date if you want it to be sweeter and additional ice to taste. Less ice will give you a richer flavor but a thinner smoothie. More ice tones down the intensity and makes the smoothie thicker. (My personal preference is about 2 heaping cups of ice.)
*Your recipe is only as good as your ingredients, so use good quality coffee, like our Black Ice Brew! Cold brewed iced coffee is ideal in this recipe!