Is there anything better than chocolate for breakfast? Add some instant espresso powder, and you’re ready to conquer the day! I used Medjool dates as a natural sweetener. And if you’re daring, you could even sneak in a handful of baby spinach. No one would be the wiser.
Chocolate Espresso Smoothie
Yield: 1 serving Prep Time: 10 minutes
1 cup light vanilla soy milk
½ frozen banana
3 pitted Medjool dates
1 teaspoon unsweetened cocoa powder
1/2 teaspoon instant espresso powder (or more depending on how strong you want it)*
A dash of sea salt
1/2 cup loosely packed baby spinach (optional)
- Soak the Medjool dates in warm water for 10 minutes or until plump.
- Take the dates out of the water and blend all of the ingredients together. Pour the smoothie into a large glass and enjoy!
* My favorite brand of espresso powder is Medaglia D’Oro. It comes in a small 2 oz. jar with the Italian flag on its label. You can find it at the grocery store, next to the instant coffee and hot cocoa mixes.