- Place all the ingredients into the bowl of a high-speed blender and blend until smooth and creamy. This smoothie can be made in advance and stored in the fridge for extra thickness and creaminess!
- For the chocolate “coating,” I just mixed a little bit of unsweetened cocoa powder with maple syrup until I got the consistency I wanted (maybe 1/2 tsp cocoa with 1 tsp syrup?). Drizzle that on top of the smoothie, and then sprinkle on some crunchies (cereal, bits of a cookie or candy bar, etc.).
* If you don’t have instant coffee, use 1/2 cup (120 ml) of strong brewed coffee with 1/4 cup (60 ml) of almond milk.
- Prep Time: 5 mins
Keywords: breakfast, coffee, Coffee Crisp, gluten-free, healthy, recipe, smoothie, snack, vegan