Ingredients
Scale
- 1/4 cup (45 g; 3 large or 5 small) dates, pitted
- 1/4 cup (20 g) rolled oats
- 3/4 cup (180 ml) unsweetened almond milk*
- 1/4 – 1/2 tsp instant espresso or instant coffee granules*
Instructions
- Place all the ingredients into the bowl of a high-speed blender and blend until smooth and creamy. This smoothie can be made in advance and stored in the fridge for extra thickness and creaminess!
- For the chocolate “coating,” I just mixed a little bit of unsweetened cocoa powder with maple syrup until I got the consistency I wanted (maybe 1/2 tsp cocoa with 1 tsp syrup?). Drizzle that on top of the smoothie, and then sprinkle on some crunchies (cereal, bits of a cookie or candy bar, etc.).
Notes
* If you don’t have instant coffee, use 1/2 cup (120 ml) of strong brewed coffee with 1/4 cup (60 ml) of almond milk.
- Prep Time: 5 mins