As someone who can’t start their day without caffeine, coffee in a morning smoothie packed full of vitamins and antioxidants just makes sense to me. We tested with Nescafé instant coffee for the sake of control (and because I like it), but feel free to use 1½ cups of your favorite chilled or cooled coffee in lieu of the instant coffee and water. Blending the dates before adding any frozen fruit ensures a smooth result with no chewy bits. The bananas and dates give body and natural sweetness while blueberries provide nice acidic balance, and the cocoa powder (use the good stuff; it really makes a difference) lends richness.
This recipe is part of Zaynab’s Sehri menu for Ramadan. Find more of her pre-sunrise meal ideas (tandoori wings! tuna melt! PB&J oatmeal!) right this way →
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Ingredients
2 servings
3
Medjool dates, pitted
1
Tbsp. Dutch-process cocoa powder
1
Tbsp. instant coffee powder
1
tsp. vanilla extract
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2
frozen bananas, broken into large pieces
1
cup frozen blueberries
Preparation
-
Blend 3 Medjool dates, pitted, 1 Tbsp. Dutch-process cocoa powder, 1 Tbsp. instant coffee powder, 1 tsp. vanilla extract, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1½ cups water in a blender on high speed until mixture is smooth, about 1 minute. Add 2 frozen bananas, broken into large pieces, and 1 cup frozen blueberries; blend until drink is smooth and thick.
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