Maca Mocha vegan smoothie

1 tablespoon Maca power blends (it is a combination of maca & cacao). If you can’t find it, just use cacao, the Maca is only added for health benefits, not taste.
1 tablespoon cacao
1 banana, peeled, cut into 4-6 pieces then frozen overnight
1 teaspoon instant coffee
1 tablespoon boiling water
1/4 cup coconut water
6 raspberries, frozen or fresh

1. Dissolve 1 tspn instant coffee in 1 tablespoon boiling water. Or use 1 tablespoon good coffee! Let it cool.
2. In the blender, throw in frozen banana, coconut water, coffee, maca blend, cacao. Every blender is different – it might take as little as 30 seconds before it is a smoothie/thickshake consistency.
3. See note below about raspberry in the bottom
4. Top w raspberries

Amazingly satisfying to have a clean Ice Coffee on this beautiful 30 degree Sydney spring day

**the raspberry ‘sorbet’ is from a smoothie I made on Friday – it is totally raw vegan & made simply of leftovers of 1 cup frozen raspberries, 1 frozen banana & 1/4 cup coconut water. I just froze the leftovers in a silicone cupcake mould then took out of the freezer to use in this smoothie. I hate wastage!

Sweetness comes only from the fruit in this recipe
If you omit the coffee, this is Raw Vegan
Preservative free


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