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Maca Mocha Smoothie

1 Nov, 2017

Recipe by Dani Venn



  • 3/4 frozen banana, chopped (approx. 1 cup)
  • Double shot chilled espresso
  • 1 tablespoon chilled coconut cream
  • 1 tablespoon Melrose macadamia spread
  • 2 teaspoons cacao powder
  • 1 teaspoon maca powder
  • 1 cup drinking coconut milk
  • 1 tablespoon Melrose MCT
  • 1 teaspoon cacao nibs, to garnish (optional)


Place frozen banana, coconut cream, macadamia spread, cacao, maca powder and coconut milk in a high powered blender, place on high speed and blitz until smooth. Pour in serving glass and top with a teaspoon of cacao nibs.



  • To make your own drinking coconut milk, use the ratio 1 cup of coconut milk to 2 cups of water, blend or mix well and store in fridge.
  • To freeze bananas, peel skin and chop into 5cm rough chunks, freeze in a single layer and store in freezer.
  • Swap up the macadamia spread with other Melrose nut butters, like Almond or ABC.

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