I spent all of last week in Whistler without a blender (much less my Vitamix!) watching countless fellow skiers head from the slopes straight to Starbucks for a decadent whipped cream-mounded sugary sweet coffee concoction. And sure, I wanted one too. I just didn’t want all of the pro-inflammatory dairy and sugar calories. Even after burning up all that energy on the slopes, I knew that the best way to refuel my body was not with spoonful after spoonful of sugar coupled with a minute-long squirt of whipped cream.
So of course, one of the first things I had to do when I got back to sunny Florida–and to my Vitamix— was to whip up a new coffee smoothie recipe. This time with dairy-free whipped cream on top.
Like the freshly fallen powdery snow we were lucky enough to have on the second day of our trip, the creamy, dreamy whipped cream topping is a perk. It takes just a few minutes extra to whip up, and it is SO worth the effort. However, I realize there are days when every extra minute feels like a luxury. On rush-rush days you can skip the whipped cream. In fact, if you are a morning coffee drinker then this recipe is actually the perfect grab and go breakfast! For super time-crunched mornings the coffee smoothie recipe combines your morning cup of coffee with a nourishing and healthy whole food breakfast in a delicious coffee smoothie recipe. And yes, coffee is healthy. If you missed our earlier article on the health benefits of coffee click HERE.
Coffee Smoothie Recipe Morning Minute Saver Tip!
If you plan to make the coffee smoothie recipe for breakfast, my suggestion is to brew your coffee/ espresso the night before. As a side note, I prefer to use organic espresso or coffee. Not only is organic coffee a lot healthier for the environment, it’s also grown without using toxic pesticides that kill birds and harm workers. I think it tastes better too.
Ok, on with the recipe!Print
- 1 frozen banana (cut into bite-sized pieces)
- 1/2 cup very strong coffee (weak coffee for SCD) or espresso (ideally organic)
- 1/2 cup raw cashews
- 1/4 cup very cold water
- 1 teaspoon pure vanilla extract
- 4 prunes
- 1 ½ cups ice
- 2 tablespoons pure maple syrup (honey for SCD) (divided (Note: 2nd tablespoon is only needed if making the whipped cream))
- 1 can full-fat coconut milk (refrigerated for at least 5 hours (Note: only needed if making the whipped cream))
- Cinnamon (nutmeg or raw cacao powder for sprinkling (Note: only needed if making the whipped cream))
- Place NAME INGREDIENTS ingredients except for the ice in a Vitamix and process until smoothie and creamy. Add the ice and process again. Drink at once or refrigerate while whipping the cream.
- Gingerly open the can of cold coconut milk, being careful not to tilt the can. Carefully scoop only the thick coconut cream into a large bowl or the bowl of a stand mixer (Note: do not add the thin watery part of the coconut milk to your whipped cream recipe.) Using a mixer or hand beaters on high speed – whip the coconut cream for 4 to 5 minutes until it becomes fluffy and light, with soft peaks. Carefully stir in the maple syrup.
- Remove your coffee smoothie recipe from the fridge, top with a few generous dollops of whipped cream. Dust with cinnamon, nutmeg or cacao powder. Drink at once.
If you decide to make the dairy-free whipped cream, you will most definitely have leftovers. Although both regular and dairy-free whipped cream always taste best if eaten immediately, leftovers keep nicely in the fridge for 2 to 3 days if stored in a covered container.
P.S. Love coffee?
Be sure to check out one of my easy organic dairy-free vanilla iced latte recipe!