caramel cashew and coffee smoothie

  • 6 fresh dates (90g), pitted and halved
  • ½ cup (75g) raw cashews
  • 1 cup (250ml) boiling water
  • 3 x 40ml Nespresso Nicaragua coffee capsules, extracted+
  • 2 cups (500ml) almond milk
  • 1 cup ice cubes, plus extra to serve
  1. Place the dates and cashews in a heatproof bowl and cover with the warm water. Set aside for 10 minutes to allow the dates and cashews to soften, then drain.
  2. Extract the Nespresso Nicaragua coffee capsules using the espresso setting, which is 40ml per extraction, giving you 120ml of coffee in total.
  3. Place the dates, cashews, almond milk, coffee and ice in a blender and blend until smooth. Serve over extra ice. Serves 2 

+ We used the Nespresso original coffee machine.

TIP:
+ If you prefer the smoothie sweeter, just had 1 tablespoon of maple syrup.

Photography: William Meppem

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