When summer comes around and the temperatures reach 100+ degrees I find myself breaking ever so slightly as I drive by the neighborhood Starbucks. I LOVE their Mocha Frappuccino! Since I had my ‘come to purity’ moment a while back, though, I don’t succumb to the Venti Mocha Frappuccino with whipped cream temptation. I only sigh and pass by. Last September when I found this recipe that I could rationalize including it in my diet – well – you can imagine my delight.
The recipe was shared on Facebook via Smart Nutrition. Since then I have found it several other places on the internet with no attribution so I really don’t know whose recipe this is – But I do know it’s quite tasty.
Here is my version:
BLEND until the dates are emulsified:
- 1 and ½ cup (cool) coffee
- 1/2 cup unsweetened coconut milk (Native Forest)
- 2 tbsp raw cacao powder
- 2 (50-57 gr) pitted medjool dates
- 1 (107 gr) frozen banana
ADD & BLEND:
- 10 ice cubes (if you don’t have a power blender like VitaMix or Blendtec put the cubes in a plastic bag and give them a few whacks with a hammer before tossing them into the blender)
Pop on a couple of peppermint leaves for presentation.
Makes two generous servings.
- Dates 50¢, banana 19¢, coconut milk 70¢, cacao 68¢, ice 0¢, coffee varies. So, $2.07 plus your coffee for two generous servings.
- 10 minutes. Definitely worth it on those hot, hot, Bakersfield days.
- You could probably substitute the dates and banana with a dropperful of stevia to go completely sugar-free but I like the body they add to the drink. And yes, you can taste the banana.
- Native Forest Coconut Milk comes in a can. Ingredients: Organic coconut, water, organic guar gum. It is non-gmo certified.
Use the remainder of the can to make
- Chocolate Zucchini Breakfast Bread http://balancedplatter.com/chocolate-zucchini-breakfast-bread/
- Amy’s Magic Cookie Power Bars http://simplysugarandglutenfree.com/magic-cookie-power-bars-post/
- or divide it and freeze it for the next time you crave the frozen mocha goodness of a Frappuccino.