This creamy coffee smoothie is made with avocado and hazelnut milk! It’s silky smooth, rich and delicious.
This recipe is based on Sinh To Bo, the traditional Vietnamese avocado shake, with the extra addition of coffee. Because, well, I need it. My kids wake up at six AM and it’s killing me slowly.
The avocado and fresh hazelnut milk make it silky smooth, thick, rich and delicious. If Britney Spears has taught us anything in life, it’s that Frappuccinos aren’t good for us. So this one is vegan, gluten free, sugar free and is packed with nutrients from the humble avocado. Take that Starbucks.
- 8 dates, pitted
- 1 cup hazelnut milk (store-bought of fresh, see recipe below)
- Flesh of 1 ripe avocado
- 1 cup strong coffee, cooled
- ½ teaspoon vanilla extract
- 1 big handful ice cubes
- Blitz the dates and hazelnut milk until smooth. Add the avocado flesh and remaining ingredients and whiz until smooth. Serve immediately.
1 cup hazelnuts (no need to soak)
4 cups water
Blend the nuts and water until smooth. Strain through a fine-mesh bag and enjoy! Keep in the fridge.
Need to use up more avocados? We all know they only have a small window of perfect ripeness, so don’t let them go to waste. Try these recipes:
I love avocados! From using them instead of butter in ghoulish green Halloween cupcake frosting in pumpkin cupcakes, to mashing them with oats into healthy cookies for kids. I love avocado on toast as well as used to make a creamy vegan pasta sauce. I’ve even blended it into an avocado coffee smoothie (vegan).
Even if avocados are slightly past their best, or a little bit underripe, you can still use them in recipes. Try my Chipotle Lentil Soft Tacos with Avocado Cream.
PIN FOR LATER!
Disclosure: Froothie sent me an Optimum blender. I don’t have to say nice things about the blender but I do because it ROCKS. I use it daily and love it.