Looking for a delicious and energizing vegan coffee smoothie? This recipe combines the rich flavors of espresso and banana with the creamy goodness of plant milk and tahini. It’s a perfect way to start your day or enjoy a mid-day boost.

Ingredients

1 frozen banana
3/4 cup plant milk (almond, soy, oat, etc.)
1 pitted medjool date
A pinch of cinnamon
1 shot of espresso
1 tbsp tahini
A sprinkle of sea salt

Instructions

Prepare Your Ingredients: Gather all the ingredients. Ensure the banana is frozen for a thicker, creamier texture. The plant milk should be chilled to keep the smoothie cold and refreshing.
Blend the Base: Start by adding the frozen banana to the blender. Next, pour in the 3/4 cup of plant milk. This will be the creamy base of your smoothie. Add the pitted medjool date for natural sweetness and a pinch of cinnamon for a warm, aromatic touch. Blend these ingredients on high until smooth, ensuring the date is fully incorporated and the mixture is creamy.
Add Espresso and Tahini: Brew a shot of espresso and let it cool slightly if you prefer a colder smoothie. Pour the espresso into the blender. Add the tablespoon of tahini, which will give the smoothie a rich, nutty flavor and a dose of healthy fats. Blend again on high, making sure the tahini is well incorporated and the espresso is evenly distributed throughout the smoothie.
Season with Sea Salt: Finally, add a sprinkle of sea salt to the blender. The salt will enhance the flavors and add a delightful contrast to the sweetness. Blend one last time to mix the sea salt thoroughly into the smoothie.
Serve and Enjoy: Pour your vegan coffee smoothie into a glass. For the best taste and texture, enjoy it immediately. The smoothie should be thick, creamy, and well-chilled.

Tips:

Customize Your Smoothie: Feel free to adjust the sweetness by adding more dates or a splash of maple syrup if needed.
Chill Your Espresso: If you want an extra cold smoothie, let your espresso cool completely before adding it to the blender.
Add Toppings: Garnish with a sprinkle of cocoa powder, a few coffee beans, or some chia seeds for added texture and flavor.

This vegan coffee smoothie is packed with flavor and nutrients, making it a delightful and wholesome choice for any time of the day. Enjoy the creamy blend of banana, tahini, and espresso with a hint of cinnamon and sea salt. Cheers!

Vegan Coffee Smoothie Recipe

Recipe by Scarlett Jones

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

592

kcal

Serving Size

fl oz

Total time

minutes

Ingredients

1 frozen banana
3/4 cup plant milk
1 pitted medjool date
A pinch of cinnamon
1 shot of espresso
1 tbsp tahini
A sprinkle of sea salt

Directions

Ensure the banana is frozen for a thicker texture. Gather all ingredients, and make sure the plant milk is chilled.
Add the frozen banana, plant milk, medjool date, and cinnamon to the blender. Blend on high until smooth and creamy.
Brew a shot of espresso and let it cool slightly. Pour the espresso and tahini into the blender. Blend again until well mixed.
Add a sprinkle of sea salt to the blender. Blend once more to incorporate the salt.
Pour your smoothie into a glass and enjoy immediately for the best taste and texture.