Thursday, December 15, 2011

Coffee Chocolate Smoothies

Featured Ingredient: Coffee













The most popular post on this blog is for these frozen green smoothie cups. It seems that others are just as interested as I am in the possibility of whirling up quick smoothies without the fuss of pulling out numerous ingredients from the fridge and pantry.

So I thought I would share another frozen smoothie cup recipe. This one will perk up your day with an infusion of coffee. Banana, almonds and dried dates up the health ante. The protein powder I use is the chocolate hemp from Manitoba Harvest













Hemp protein is actually considered a complete protein much like whey is, making it a powerful addition to smoothies. If you are using a vanilla or unflavored protein powder, you can include a tablespoon or two of cocoa powder to add chocolatey goodness.

If interested in trying out a new coffee, may I suggest Doi Chaang from Thailand. It’s superior stuff with a wonderful story behind it. Here is an article I recently wrote about our bike trip up to the coffee growing community in northern Thailand.

I really recommend using silicon muffin trays when making frozen smoothie cups. Because they are non-stick and you can bend and twist them, extracting the frozen contents is a breeze. If using metal, you may need to place the bottom of the tray in warm water for a few seconds.

Java Chocolate Smoothie Cups
















3 cups strongly brewed coffee, cooled
2 bananas
1/2 cup chocolate hemp protein or other protein powder of choice
1/2 cup almonds
1/3 cup pitted dried dates, chopped
2 teaspoons vanilla extract
1 teaspoon cinnamon

Place coffee, bananas, protein powder, almonds, dates, extract and cinnamon and in a blender container. Turn blender onto its low setting and process for 20 seconds. Switch to the high setting and blend until dates and almonds are pulverized, about 1 minute.

Divide mixture among 12 medium sized muffin cups. Place trays in the freezer and freeze until solid. Unmold coffee cups and store in the freezer in a zip-top bag.

When it comes time to make a smoothie, simply place a couple of frozen coffee cups in a blender along with about 1 1/2 cups liquid (I use 1 cup milk and 1/2 cup water) and blend until smooth. If your blender does not have a lot of power, you may want to carefully slice the frozen cups into halves or quarters before blending.   

 



8 comments:

  1. You are a bad. bad. person for bringing these into my life. *drool* When it's summer time I love making iced coffee during the day and mudslides at night! I think these little frozen cubes of heaven will be perfect for both. Thank you, thank you, thank you.

    BTW I tagged you in a post over at Epicurean Enthusiast. Hope you get a chance to zip over and check it out.
    http://epicureanenthusiast.blogspot.com/2012/02/fellow-foodie-fun.html

    ReplyDelete
  2. Hi! Thanks for this recipe!
    I was just wondering if you or anyone else who reads this has tried using the pucks in the Magic Bullet. Just curious if it was strong enough before I freeze them. May use the ice cube trays instead.

    ReplyDelete
  3. I think for this to work in the Magic Bullet you would need to cut the cups into small pieces first. So let them sit at room temp first for a minute or so to soften up first.

    ReplyDelete
  4. I am allergic to almonds, what other nut would you suggest for this recipe?

    ReplyDelete
  5. After they freeze you can put them in your food storage bags and extract the air and when you want one re-seal the bag... They stay great for weeks and weeks.. I go that with my fresh lemons and my fresh basil......

    ReplyDelete
  6. Yes, yes, and yes. You are my new hero.

    We are not worthy.

    London

    ReplyDelete
  7. Finally I found this article. I love this all.

    ReplyDelete

I love hearing from readers, so let me know what is on your mind.