Maca Mocha Smoothie

1 Nov, 2017

Recipe by Dani Venn

Ingredients:

• 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)

Method:

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.

Tips:

• 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.