The Macaccino

a delicious plant-based smoothie for people on the go

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This is by far my most requested and popular smoothie. Delicious and substantial, it is a smoothie for breakfast or could be a meal replacement. Any left-over smoothie can be frozen into ice lolly (popsicle) moulds - or add less almond milk and you have a delicious ice cream. I’ve used almond milk but it would work equally well with coconut milk or oat milk.

PRO CHEF TIP: Make sure that you slice your frozen bananas thinly so that you have a nice even smooth blend. The larger the chunks of banana, the more you risk over blending and the smoothie will become gloopy rather than unctuous and creamy.

INGREDIENTS

250ml (1 cup) almond milk

1 ½ cups frozen bananas, finely sliced.

1 tablespoon almond butter

1 teaspoon carob powder

1 teaspoon cacao nibs

1/2 teaspoon maca powder

1 teaspoon vanilla extract

1/4 teaspoon ground true cinnamon

METHOD

Using a Blendtec, whizz all the ingredients using the ‘smoothie’ setting but don’t use the full ‘smoothie’ cycle. If you are using any other blender, you don’t want to over blend this or you will lose the thickness and it will become gloopy. Dust with sieved carob powder to serve.

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Drinks, Smoothies and ShakesDeborah DurrantAlmond Milk, Dairy Free, Vegan, Smoothie, Almond Butter, Raw food, Vegan Ice Cream, plantbased, maca, healthy recipe, healthy smoothie, plantbased smoothie, vegan smoothie, vegan treat, Plant MilkComment