It’s just been the London Coffee Festival last weekend, so I’ve been feeling really rather inspired Although I’ve been trying to reduce my coffee consumption ever so slightly, I love the flavour that it gives to desserts and sweet treats and have been experimenting adding it into a lot more of my recipes recently. I’ve found that it works really well in smoothies, raw desserts and definitely in banana ice-cream! This is a kind of cross between a mousse and smoothie bowl- so perfect now that the weather’s starting to get a bit warmer! The natural sweetness of the banana creates a delicious contrast against the strong, rich undertones from the coffee, creating a truly indulgent tasting treat, that’s actually packed with simple, wholesome ingredients!
Another thing that I love about recipes like this is that they take next to no time to prepare and make.. and they taste like you’re tucking into a really decadent dessert! You also don’t need to go out and source a whole host of rare and unusual ingredients either; most, if not all of the ingredients in here are things that I already have in my kitchen. Something else that I love about these kinds of breakfasts/snacks/desserts is.. the toppings! Decorating the smoothie bowl is possibly the most exciting part of the dish! My favourite toppings are without a doubt; berries, some sort of nut butter (of course) and coconut chips! I love the slightly sour, fruity kick from the berries, creamy nut butter and the crunch of the coconut chips!
- 1 small frozen banana
- 1 scoop (approximately 20g) vanilla vegan protein
- 1/2 tsp instant coffee
- Almond milkPop the banana, protein and coffee into a blender and add a dash of almond milk to help everything blend. Blitz in your blender until smooth and creamy and garnish with toppings of your choice.