Coconut cashew coffee smoothie

This dairy-free afternoon yumminess is surprisingly rich, creamy and satisfying. You’re effectively making your own nut milk to order then adding banana. I’d like to put in a hearty vote for frozen banana here, it makes the smoothie way more special when it’s icy cold. Adding chia seeds amps up the omega-3 content and gives a silky texture.

Ingredients

¼ cup	Cashew nuts, raw
¼ cup	Desiccated coconut
1 Tbsp	Chia seeds
1 cup	Water
1	Banana, pre-frozen in pieces, or an unfrozen banana (Main)
1 tsp	Ground coffee beans, optional

Directions

1. Place cashews, coconut, chia seeds and water into a blender and run for about 30 seconds. Giving this stage a bit of time allows the water to soak in to the nuts and seeds nicely, making for a creamier end result.
2. Add banana and coffee then blend again until completely smooth.