Calling all Mocha-holics!
This mocha nicecream has been one of our most in demand recipes so we decided it was only fair we share it.
There’s a secret to this one, too. To create that extra thick and creamy texture, we blended most of the ingredients in advance and transferred to ice cube moulds to freeze. We then place the coffee ice cubes back in the blender with the frozen bananas, blend and voila. Works a treat!
If you’re the type to order your mocha with extra choc, we recommend adding 1-2 tablespoons of cacao powder to the blend. Alternatively, you can just go heavy on the chocolate sauce. Or you can do both!
3/4 cup macadamias
1 1/2 cups filtered water
1 1/2 cups organic cold drip coffee (200ml)
4 medjool dates
1/2 tsp vanilla essence
3 large frozen bananas
- Combine all ingredients (except bananas) in a high-power blender, blend until smooth. Pour into ice block moulds, freeze.
- Then, blend frozen coffee ice blocks and bananas, blend until creamy.
- Transfer to bowls and serve with cacao nibs, melted raw chocolate (or our chocolate tahini sauce) and/or coffee beans.