It took a long time for a certain coffee chain from Seattle to reach Sweden’s shores and, for many years, the highlight of my time spent sitting in airport transit areas was the rare opportunity to sip on a coveted Frappuccino. When I started becoming Pinterest-obsessed a few years ago, I noticed many a DIY take on the Frappuccino, but I really wanted to try inventing my own version, keen to tick a few boxes including sugar-free, vegan, healthy and protein-packed. No regrets whatsoever! I think I am in ❤ …
MISS MARZIPAN’S JAVA CHIP FRAPPU-CHIA-NO
Makes: 2 generous serves
INGREDIENTS FOR SMOOTHIE BASE
2.5 tbsp chia seeds
2 tbsp almond meal (finely ground raw almonds)
250 ml almond milk
200 ml cold coffee*
1/2 tsp vanilla powder (100% vanilla)
INGREDIENTS FOR CHOCOLATE SAUCE
2 tbsp coconut oil
2 tbsp raw cacao powder
2 tbsp rice malt syrup**
300 ml crushed ice (or more if you like)
250 ml cold coconut cream, whipped with a pinch of vanilla powder
Raw cacao nibs
- Pour the almond milk into a blender. Stir the chia seeds into the almond milk and allow them to soak for 20 minutes.
- Meanwhile, make the chocolate sauce by simply combining all sauce ingredients in a small pan and heating through while stirring over a low heat. Remove from heat and let it cool (it will thicken up a little after cooling).
- Add the remaining smoothie base ingredients to the blender plus 2 tablespoons of the chocolate sauce (reserving the rest for serving). Blitz the mix until well combined and smooth.
- Divide smoothie between two large glasses and pop in the fridge (they can be left overnight, if you want to make them in advance)
- When ready to serve, add enough crushed iced to fill each smoothie glass, gently stirring through to combine.
- Top each smoothie with whipped coconut cream, cacao nibs and a drizzle of the remaining chocolate sauce.
*I used freshly ground organic coffee beans to make coffee in a French press. To make it more Paleo-friendly, use decaffeinated coffee.
** To make it Paleo, use honey instead of rice malt syrup.