There’s a certain coffee house who’s morning desserts never cease to tempt me. When I saw AndreAnna’s recipe for the dairy-free Almond Joy Smoothie it immediately got us thinking about how to accomplish a Mocha version. After we finally perfected a sugar-free, dairy-free version, I was happy to guest blog the recipe to AndreAnna’s awesome site, LifeAsAPlate.com while she attempts to vacation here on the east coast with family in tow.
Paleo Mocha Frappo
Ingredients
- 1 C ice (use AndreAnna's tip of making coffee ice cubes if you can plan ahead)
- 8oz black coffee, chilled
- 2 T cocoa powder
- 2T coconut cream concentrate (oil will work as an alternative)
- 1 VERY (overly) ripe banana (or green tipped for 21DSD)
- 1 can cold coconut milk
- 2 egg whites
Instructions
- Whip cold egg whites with electric mixer in cold (preferably metal bowl) until they form soft peaks
- Open the can of coconut milk and skim the coconut cream off the top (about 2-3oz from a 14oz can) of the separated coconut milk
- Use a whisk or fork to loosen the coconut cream from a solid
- Slowly fold in the coconut cream to the egg whites, return to refrigerator (will keep in airtight container for a day or two)
- Put ice in blender
- Add half the coconut water from the canned coconut milk (or 5oz of milk alternative) and all other ingredients and blend until smooth
- Add a dollop of the whipped coconut topping, dust with a pinch of cocoa powder
- Enjoy!
Instructions for Topping
Instructions for Smoothie
Number of servings (yield): 2 tall or 1 venti frapp, which uses the entirety of the daily allowance if on the 21 Day Sugar Detox
