This coffee cake overnight oats recipe is as nutritious as it is delicious, it’s almost like eating a dessert. The ingredients include pecans, coconut sugar, vanilla extract, cinnamon, oats, and chia seeds, one of the tiniest foods mighty in protein and fiber.

One ounce (24.8 g) of chia seeds contains 4.7 grams of protein and 10 grams of fiber, shockingly high for small seeds. People who eat a high-fiber diet are likely to lose or maintain a healthy weight. Fiber is also known to help digestion and constipation.

Enjoy this breakfast all year round and save yourself time in the morning by prepping jars of overnight oats in advance. Your next breakfast is enjoyed on your morning commute!

Recipe Developer: Liz Moody

Prep Time: 15 minutes

Chill Time: Overnight

Pecan Coffee Cake Overnight Oats

Serves 4

Ingredients

• 2 cups fresh pecans
• 3 cups water
• 1/2 cup + 2 tablespoons coconut sugar
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon, divided
• Pinch of salt
• 1 1/2 cups oats
• 6 tablespoons chia seeds
• 1 tablespoon avocado oil

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Spread the pecans out evenly on a parchment-lined pan and toast for 15 minutes, until golden brown and fragrant. Set aside 1/3 of the total nuts (a little less than 3/4 of a cup) and add the remaining 2/3 of the nuts to a dry blender.
2. Pulse until a rough pecan flour forms. Remove half of the flour from the blender; set aside. To the remaining flour in the blender, add water, 1/2 cup coconut sugar, vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Blend until a very smooth pecan “milk” forms.
3. In a large bowl, stir together oats and chia seeds. Pour pecan “milk” over oats and chia; stir.
4. Roughly chop the remaining whole toasted pecans and add to a small bowl with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon cinnamon, and avocado oil. Stir to create a crumble topping.
5. Store overnight oats mixture in the refrigerator separately from crumble topping. When ready to serve, top the overnight oats generously with the crumble, or layer in a parfait glass. Overnight oats will be ready after 1 hour, or when chia seeds have become gelatinous and will last in the refrigerator for up to 5 days.

Nutritionals 

Calories 445 | Total Fat 19g | Saturated Fat 2.1g | Sodium 296mg | Total Carbohydrate 62.7g | Dietary Fiber 12.3g | Total Sugars 31.2g | Protein 9.1g | Calcium 165mg | Iron 3mg | Potassium 273mg |

31 Delicious, Plant-Based Recipes to Make on Repeat

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The post Vegan Coffee Cake Overnight Oats appeared first on The Beet.

This quiche has a simple flaky crust with an extremely creamy, luscious, and egg-like filling with a slightly cheesy flavor. To achieve the traditional eggy quiche we use tofu and chickpea flour for the perfect texture, and a pinch of black salt (also known as Kala namak) for the taste. If you prefer a soft, almost melty filling, bake the quiche for about 45 minutes. This version is best served fresh. For a harder (and easier to slice version) bake your quiche for about an hour total. Baking time might vary depending on your oven and baking dish, so toothpick taste your quiche before removing it from the oven.

One of the things we love the most about this vegan quiche is that it’s very customizable. You can double the filling if you prefer fewer veggies and more eggy and cheesy goodness. Or add extra vegan cheese to the mixture for an even richer texture.

A no-waste recipe for clearing out the fridge

We hate wasting fresh vegetables bought from the farmstand, the CSA, or the local market. This recipe is great for using up any leftover veggies from the fridge or freezer. You can even use vegetable scraps here. Carrot peels, carrot tops, potato skins, kale stems, broccoli stems, mushroom stems, wilted greens, or herb stems are just a few of the things that work well.

Choose veggies that are in season, and make spring, summer, fall, or winter versions. Or just use anything that you have on the bottom of your fridge. With this recipe, you don’t have to waste any random vegetable anymore. You can use your wilted greens, vegetable peels, leftover frozen veg mix, or half-empty cans of beans.

If you don’t have enough leftover veggies at the moment, simply collect all your sad-looking produce in a bag or container in the freezer. Then once you have enough, make quiche!

In general, you can choose whatever raw, steamed, or grilled vegetables you like for this quiche. Tomato, spinach, mixed mushroom, green peas, zucchini, kale, pumpkin, sun-dried tomato, broccoli, or leek work especially great here. Chop the vegetables into smaller pieces, and slice starchy vegetable paper-thin using a mandoline slicer or vegetable peeler. Play around with different cuts to make things visually interesting.

You can also make mini quiches instead of a large one. Small tartlet ramekins work the best here. Try playing around with vegetable combinations: Classic spinach-tomato, a healthy green version with asparagus, green peas, and broccoli, a kid-friendly zucchini and sweet potato one, or our fall version here. We used a mixture of Brussels sprout, sweet potato, carrot, parsnip, potato, beetroot, chanterelle mushroom, and red onion.

Prep time: 25 minutes

Cook/baking time: 45 minutes

Fall Veggie Quiche

Serves 6-8

Ingredients

For the pie crust:

• 1 cup/130 g whole wheat flour
• 3/8 cup/3 oz/85 g cold vegan butter, diced
• 1/4 tsp salt
• up to 4 tbsp ice-cold water

For the filling:

• 10.5 oz/300 g silken tofu
• 1/2 cup/120 ml water
• 4 tbsp chickpea flour
• 2 tbsp tapioca starch
• 3 cloves of garlic
• 1.5 tbsp tahini
• 1.5 tbsp nutritional yeast
• 1 lemon, juiced
• 1 tbsp mustard
• 1 tsp white miso paste (optional)
• 1/4 tsp turmeric
• 1/2 tsp black salt
• 1/4 tsp black pepper
•  6-8 cups mixed veggies (see notes)
• 3 tbsp chopped herbs (such as rosemary, thyme, sage, or summer savory)
• 2 tbsp walnuts, chopped

Instructions

1. Preheat oven to 375°F/190°C.
2. Place flour, butter, and salt in a food processor. Pulse a few times, then slowly start to add cold water, 1 tablespoon at a time. Pulse and add water, until a dough ball forms.
3. Transfer dough to a floured surface, and roll out into a large circle to form the crust.
4. Turn dough into a lightly greased 9-inch/23 cm pie dish, and press down lightly with your fingers. Shape the edges and pierce the bottom with a fork a few times. Place in the fridge until you prepare the filling.
5. For the filling add ingredients to a blender, and blend until completely smooth. Fold in vegetables and herbs.
6. Pour veggie and filling mix onto the pie crust, smoothing the top out. Sprinkle with chopped walnuts.
7. Cover the quiche with aluminum foil, and bake for 30 minutes, then remove the foil, and bake it for another 15 minutes for a creamy inside, or 20-30 minutes for a firmer filling.
8. Let cool a bit before slicing.

Looking for a quick and cheap shortcut?

• Go for a store-bought pie crust or puff pastry instead of homemade crust.
• If silken tofu is expensive in your supermarket, use regular tofu instead.
• Frozen veggies are cheaper, but just as good as fresh ones here.

Want to make this a little healthier?

• If you prefer, use coconut oil instead of vegan butter for the crust
• Add a tablespoon of ground flax seeds to the crust for extra omegas
• Or make this quiche completely crustless. Simply omit the dough and bake the filling in the dish. It works best with smaller, or single-serve pies
• Add extra greens to your filling. Spinach, collard greens, beet greens or kale are all lovely here.

Want to impress your guests?

• Instead of one large quiche, make multiple mini quiche! Kids will especially enjoy that
• Use white flour, or a mixture of white and whole wheat flour, if looking for a less ‘earthy’ taste
• Make your filling extra indulgent with stirring in some extra grated vegan cheese or crumbled vegan feta
• Double the amount of filling and cut back on your veggies a little, if you like
• Diced smoked tofu or vegan ham are also great add ins

Nutritionals

Calories 330 | Total Fat 15g | Saturated Fat 2.7g | Sodium 464mg | Total Carbohydrates 38g | Dietary Fiber 5.9g | Total Sugars 4.8g | Protein 12.4g | Calcium 197mg | Iron 3mg | Potassium 331mg |

The post No-Waste Vegetable Quiche That’s Vegan, Easy and Delicious appeared first on The Beet.

The baking process is simple. It only requires 10 minutes to prep and 22 minutes to bake, so it’s the perfect recipe to make on a Sunday morning with the family. The best part? You probably have these ingredients on hand so no need for a special trip to the store.

This recipe calls for just one bowl to make – so the clean-up is easy. Once you take the muffins out of the oven, let them cool for about 5-10 minutes, then go ahead and top them with your favorite homemade icing, or eat just as they are!

Message From the Recipe Developer: “Easy one bowl healthy pumpkin muffins that are bursting with chocolate chips for the best healthy fall dessert! Filled with real pumpkin and completely gluten-free, these pumpkin spice muffins are the best sweet treat!”

Recipe Developer: Brittney, @the_bananadiaries

Why we love it: Pumpkin muffins are a nostalgic fall recipe that reminds you of family get-togethers, crisp cool air, and Halloween. This recipe is an autumn delight and simple to make. Everyone in your family will love the taste of these healthy muffins.

Make it for: A morning treat or a filling snack. Pack them in your children’s lunch boxes and they will be reminded of sweet fall memories.

Prep Time: 10

Cook Time: 22

Total Time: 32 minutes

31 Delicious, Plant-Based Recipes to Make on Repeat

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The post One-Bowl Vegan Pumpkin Muffins (You Can Make Them Gluten-Free) appeared first on The Beet.

The leafy green powder tastes delicious on its own but became popular when incorporated into other items such as cakes, lattes, smoothies, oatmeal, pancakes, acai bowls, and more. The rich green color comes from chlorophyll and adds a pretty touch to food.

This recipe is a matcha-based açai bowl topped with fruits, nuts, and grains – a refreshing and healthy breakfast or snack. Açai bowls are a puree of the açai berry mixed with ice in a blender and are typically topped with fruit and granola.

So, add your favorite toppings like raspberries, mini dark chocolate chips, chia seeds, or cashew butter to your matcha bowl and enjoy!

Recipe Developer: Natalie, @thecaliforniabowl

Why we love it: Açai bowls are a summer hit and a refreshing treat to enjoy by the pool. Açai bowls are just as refreshing as banana ‘nice’ cream, and who doesn’t love healthy ice cream? Add this recipe to your favorites!

Make it for: Breakfast in a bowl with toppings, or take it to-go in a glass container and drink it as a smoothie.

Prep Time: 5 minutes

The post Make This Easy Coconut & Kiwi Matcha Açai Bowl Rich In Chlorophyll appeared first on The Beet.

All you need is potatoes, garlic powder, salt, and pepper to make a healthier version of everyone’s favorite morning side dish. Serve them with sugar-free ketchup, dairy-free sour cream, or sriracha for a spicy kick.

Your mom will also be happy to know you’re looking after her health this year! Potatoes are a great source of potassium and fiber, both of which are deficient in the standard American diet. Who knew eating healthy could taste so delicious?!

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Cost: $1.43 recipe | $0.09 serving

Vegan Hash Brown Patties

Makes 18 patties

Ingredients

• 3 large white or yellow potatoes ($1.06)
• 2 teaspoons garlic powder ($0.02)
• 3 tablespoons olive or avocado oil ($0.33)
• 1 ½ teaspoon sea salt ($0.01) (optional)
• ½ teaspoon cracked black pepper ($0.01) (optional)

Instructions

1. Preheat your oven to 350 degrees F and grease a baking sheet well. Wash and scrub the potatoes, then grate each one on the large side of a box grater.
2. Transfer to a strainer and rinse the potatoes, then transfer to a bowl of cold water to sit for 5 minutes.
3. Drain the water and squeeze the potatoes as thoroughly as you can (cheesecloth works well for this). Then, combine potatoes, garlic, salt, and pepper in a bowl.
4. Add small mounds of potatoes to the baking sheet. Even out the edges and gently press down on them to form patties.
5. Bake for 20 minutes, carefully flips, and brush with more oil. Bake another 15-20 minutes, or until golden and crispy. Enjoy while warm with ketchup, dairy-free sour cream, or Sriracha. Enjoy!

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Notes

• You can also cook the patties in a non-stick skillet with avocado or olive oil. Cook for about 4-5 minutes per side over medium heat.

Nutrition: 1 of 18 servings
Calories 47 | Total Fat 2.1g | Saturated Fat 0.2g | Cholesterol 0mg | Sodium 4.9mg | Total Carbohydrates 6.1g | Dietary Fiber 1.2g | Total Sugars 0g | Protein 1.3g | Calcium 14.5mg | Iron 1.6mg | Potassium 200mg |

The post Easy 3-Ingredient Crispy, Golden Brown Vegan Hash Brown Patties appeared first on The Beet.

Here, we use puff pastry to make a super simple tart with seasoned crumbled tofu, vegan cheese, spinach, and tomatoes. This dish is high in protein and great for brunch with friends. The secret ingredient? A pinch of Indian black salt (also known as kala namak). This salt is high in sulfur and really pumps up the eggy taste of the tart. If you can’t find it, just use regular salt.

The “All-Day Breakfast” Vegan Tart is created by Derek and Chad Saro, founders of Wicked Kitchen and Wicked Healthy Food.

Prep Time:15 minutes
Cook Time: 20 minutes

All-Day Vegan Breakfast Tart

Serves 6-8 

Ingredients

• 2 blocks (14 oz each) of extra-firm tofu
• 1/2 tsp kala namak (Indian black salt)
• 1/2 tsp granulated garlic
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• Salt
• 4 Tbsp Wicked Kitchen Bac-No-Naise Vegan Mayo or other bacon-flavored vegan mayo
• 2 Tbsp Wicked Kitchen Smokey BBQ Nooch Seasoning
• 3/4 cup shredded vegan cheddar-style cheese
• Vegetable oil
• 1 bag (about 5 oz) of baby spinach
• 1 sheet (about 8 oz) vegan puff pastry, thawed
• 10 cherry tomatoes
• A few squirts of your favorite BBQ sauce

Instructions

1. Preheat the oven to 400ºF.
2. Drain the tofu, then squeeze it gently over the sink to remove some excess moisture. Try not to press too hard or it will break. Wrap the squeeze blocks in paper towels to remove a little more moisture. Then coarsely crumble the tofu into a mixing bowl.
3. Add the black salt, garlic, turmeric, pepper, mayo, nooch seasoning, and cheese to the bowl. Season with a little salt, then mix everything together.
4. Heat a medium skillet over medium heat and swirl in 1 Tbsp vegetable oil. Add the spinach and cook just until wilted, a minute or so. Transfer it to the bowl and mix in. The tofu should break up into smaller bits as you mix. You want it the size of scrambled egg curds.
5. Unroll the thawed puff pastry in its parchment paper on a work surface. Brush some vegetable oil around the perimeter of the pastry, about 1” wide. Season with a little salt and pepper, then fold all the sides in over the oil to create a rim about 1” wide. Crimp the rim with a fork. That makes it look nice and keeps it from puffing up too much. Use the fork to poke holes all through the pastry to keep it from puffing.
6. Spoon the filling onto the pastry then spread it all the way to the rim, pressing it gently to make an even layer. Dot the top with the cherry tomatoes, pressing them in gently. If you have vine-ripened tomatoes, leave the little green tops on. They look great!
7. Pick up opposite ends of the parchment to transfer the tart and parchment to a quarter sheet pan (about 10 x 12” rectangle pan). Bake until the pastry is puffed and lightly browned around the edges, 20 to 25 minutes.
8. You can serve this tart hot or let it cool and serve it at room temperature. We like to cut into 6-8 squares. Transfer the squares to plates and squirt with a little BBQ sauce.

Notes:

• If you can’t find bacon-flavored vegan mayo, use 4 Tbsp plain vegan mayo + 1/2 tsp smoked paprika, 1/2 tsp maple syrup, and 1/4 tsp ground black pepper.
• If you can’t find Wicked Kitchen Smokey BBQ Nooch Seasoning, use 1 1/2 Tbsp nutritional yeast + 1 1/2 tsp BBQ rub of your choice.
• Garnish with some fresh thyme sprigs to go all out!

Nutritionals 

Calories 216 | Total Fat 13.5g | Saturated Fat 5.5g | Cholesterol 6mg | Sodium 436mg | Total Carbohydrate 19.8g | Dietary Fiber 3.9g | Total Sugars 6g | Protein 5.8g | Vitamin D 0mcg | Calcium 138mg | Iron 2mg | Potassium 772mg |

For more great recipes from our celebrity chefs, check out our Guest Chef Column. 

The post All-Day Vegan Breakfast Tart from Chefs Derek & Chad Sarno appeared first on The Beet.

What Goes into your Magical Hangover Cure Smoothie and Why It Works

1. Spinach, Cauliflower & Avocado

Three important ingredients give this smoothie its magical powers: Spinach, cauliflower, and avocado. Each of these foods contains a special amino acid called glutathione that acts as an antioxidant and helps the body detoxify by flushing out chemicals and toxins that the body sends to the liver, but once that filter gets clogged, full, and can’t move the poisons out fast enough, glutathione helps create new liver cells and speed up the filtering process, according to a study published in the Yale Journal of Biology and Medicine.

Because glutathione has powerful overarching antioxidant properties, it also helps the body fight oxidative stress and neutralizes the damaging free radicals that cause aging on a cellular level, and can even lead to the growth of certain cancers. This important amino acid and antioxidant can help support overall health by boosting our immune system. A handover is an assault on the body. Think of glutathione as Seal Team Six.

2. Banana

Bananas help fight your hangover in several ways. First, they are high in potassium, a mineral that is also an electrolyte that works to lower sodium and inflammation in the body. If you’ve ever woken up with a leg cramp, it means your cells are “locked” and not exchanging fuel and oxygen the way they should be, which is likely due to your body being low in one electrolyte or another, usually potassium, and once you eat a banana and have a glass of water to rehydrate, the cells open and close their membranes and the electric circuitry goes back to normal.

A banana also works to add a smooth texture and a delicious sweet flavor to your smoothie. Don’t skip this ingredient.

3. Watermelon 

When you cut up a few slices of watermelon, or about a cup, and add it to the smoothie it brings a boost of hydration thanks to its high water content. The fruit also contains a nutrient called L-citrulline linked to increased blood flow, according to a study by The Psychological Study. Watermelon is also high in lycopene, which gives it that rich color and is a powerful antioxidant (also in tomatoes) that helps the body fight free radicals and counteract cell damage.

4. Oats

When you add oats you are doing more than just improving the texture of your smoothie (though when you’re hungover that can be a big bonus). Oats are a whole grain that shifts your gut microbiome back to being healthy, which can help boost mood and energy. Oats may prevent anxiety, fatigue, low blood pressure, the hangover-related symptoms.

5. Blueberries

Blueberries contain powerful antioxidants that help our bodies fight inflammation, a side effect of being hungover.The exact compound in blueberries that pack a powerful punch are called flavonoids. One group of flavonoids in particular, anthocyanins, is the potent antioxidant that gives blueberries their health superpowers.

6. Coconut water 

Coconut water will give your smoothie a hydrating boost because it’s naturally isotonic which means it gets absorbs faster than non-isotonic fluids. It’s also packed with potassium and magnesium, two minerals that get lost when the body gets dehydrated.

Add these ingredients to your blender and if it’s too thick, simple add ice or more coconut water, depending on how creamy you like your smoothie. Enjoy!

The Magical Hangover Cure Smoothie

Customize serving size (makes 2 to 3 per blender)

Ingredients

• Bananas
• Watermelon
• Spinach
• Cauliflower
• Avocado
• Oats
• Blueberries
• Coconut Water

Instructions

1. Add ingredients based on serving size
2. Blend, pulsing to mix everything thoroughly, and drink

For more great recipes go to The Beet’s 1,000 recipe library and check out our smoothies.

The post The Magical Hangover Cure Smoothie appeared first on The Beet.

In honor of the launch of this new fan-favorite flavor, Tom Brady’s friend and teammate Rob “Gronk” Gronkowski personally created his own smoothie recipe using the Cookies & Cream plant-based protein mix. He calls it the “Cookie Gronkster” and shared his own take how to turn a protein smoothie into what tastes like a delicious milkshake. The vital ingredient is TB12’s new Cookies & Cream protein powder flavor. Gronk’s secret recipe is shared here:

Gronk’s Cookies and Cream Plant-Based Smoothie

Makes 1 smoothie

Ingredients

• 2 cups of almond milk
• ½ cup of frozen wild berries
• 1 medium ripe banana
• 2 tbsp of almond butter
• 1 scoop of cookies & cream plant-based protein

Instructions

1. Blend all your ingredients.
2. Pour and save any extra in the fridge

For more of Tom Brady’s favorite recipes, check out Tom Brady’s 6 Favorite Plant-Based Recipes. And if you want even more protein in your smoothie, try Tom Brady’s Smoothie with 34 Grams of Plant-Based Protein. For how Tom Brady stays fit and lean and in top playing form at 44, here are Tom Brady’s 12 Fitness Tips and 1 Free functional Strength Workout.

You can find the new flavor available for purchase at TB12sports.com and TB12 Performance & Recovery centers nationwide in a 30-serving tub retailing for $55.

The post Rob Gronkowski’s Favorite Plant-Based Smoothie With 24 Grams of Protein appeared first on The Beet.

Prep: 5 minutes, plus chilling time

Bake: 30 minutes

Vegan Raspberry Crumble Muffins

Makes 6 large muffins or 12 small muffins

Ingredients

• 1 1/2 cups (188 g) all-purpose flour or gluten-free 1:1 baking flour
• 1 1/2 tsp baking powder
• 1/2 tsp cornstarch
• 1/2 cup (150 g) organic granulated sugar
• 1/4 cup (57 g) vegan butter, melted and cooled to room temperature
• 2 tbsp (30 g) dairy-free yogurt, room temperature
• 3 tbsp chickpea flour mixed with 3 tbsp water
• 1 tsp vanilla extract
• ¾ cup (150 mL) non-dairy milk, room temperature
• ¾ cup (150 g for fresh) fresh or frozen raspberries
• 1/2 cup (67 g) all-purpose flour, oat flour, or gluten-free 1:1 baking flour
• 1/2 cup (100 g) organic granulated sugar
• 3 tbsp vegan butter, room temperature

Instructions

1. Measure out all ingredients, and line a 12-tin muffin pan with cupcake liners or a 6 extra large cup muffin tin with muffin liners. Mix together the chickpea flour and water in a bowl, and set aside.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cinnamon
   Make the muffins batter: In a large bowl, whisk together the sugar, vegan butter, dairy-free yogurt, vanilla extract, and chickpea “eggs.” Add in the flour and dairy-free milk, and whisk again just before the flour is completely mixed in, tapping the whisk against the bowl if there are any clumps of batter stuck. Add in the raspberries, and use a silicone spatula to fold the raspberries into the batter just until incorporated.
3. Rest the muffin batter: Cover the bowl and place the raspberry muffin batter into the fridge to rest for at least 1 hour, or preferably overnight. When ready to bake the muffins, preheat the oven to 400F.
4. Make the crumble if desired: prepare the crumble by mixing together the flour, sugar, and vegan butter with a fork or your hands.
5. Fill the muffin cups: Fill each muffin cup to the very top of the muffin liners. Top with 2 tsp of crumble.
6. Bake the muffins: Place the muffin tin into the oven and bake for 12 minutes at 400F.
7. Then reduce the oven temperature WITHOUT opening the oven to 350F. Bake for 15-18 minutes, or until the toothpick comes out clean.
8. Serve and enjoy! Remove from the oven and let cool for 10 minutes before moving the muffins to a cooling rack to completely cool. Store in an airtight container for up to a week in the fridge, or 3 months in the freezer.

Nutritionals 1 of 6 Large Muffins

Calories 358 | Total Fat 10.2g | Saturated Fat 2.2g | Cholesterol 0mg | Sodium 127mg | Total Carbohydrate 59.8g | Dietary Fiber 4.9g | Total Sugars 21.3g | Protein 6.9g | Calcium 184mg | Iron 3mg | Potassium 305mg |

Surprise mom with an entire plant-based spread of savory and sweet goodies served in bed on a tray with a vase of fresh flowers, her favorite cup of coffee or tea, and napkins in case of spills. Want to really complete the set? Use the shoppable links below to purchase everything you see, from the tray to the napkins, this way mom can have her cake, and eat it too.

• Mocha Smoothie
• Vegan Strata
• Vegan Shortbread Cookies
• Vegan Truffles

The post Vegan Raspberry Crumble Muffins appeared first on The Beet.

This Vegan Mocha smoothie is made with a cup of brewed and chilled coffee and cocoa powder for that rich, chocolatey taste everyone loves. The texture of this smoothie is extra creamy from the bananas, similar to a ‘nice’ cream.

The flavors are chocolatey from cocoa powder and sweet from the dates while the spinach adds an earthy, rich aftertaste. Pour the smoothie into a glass and top it with dairy-free whipped cream.

Prep: 5 minutes
Cook: 0 minutes

Vegan Mocha Smoothie

Serves 1

Ingredients

• 2 frozen bananas
• 1 cup frozen spinach
• 3 dates
• 1 cup brewed and cooled coffee
• 2 tbsp cocoa powder
• Dairy-free whipped cream

Instructions

1. Place all ingredients into a blender and blend until smooth.
2. Top with dairy-free whipped cream and enjoy!

Nutritionals 

Calories 314 | Total Fat 2.5g | Saturated Fat 1.1.g | Cholesterol 0mg | Sodium 33mg | Total Carbohydrate 79.6g | Dietary Fiber 12g | Total Sugars 45g | Protein 6.3g | Calcium 68mg | Iron 3mg | Potassium 1563mg |

Surprise mom with an entire plant-based spread of savory and sweet goodies served in bed on a tray with a vase of fresh flowers, her favorite cup of coffee or tea, and napkins in case of spills. Want to really complete the set? Use the shoppable links below to purchase everything you see, from the tray to the napkins, this way mom can have her cake, and eat it too.

• Easy Vegan Strata
• Vegan Raspberry Crumble Muffin
• Vegan Shortbread Cookies
• Vegan Truffles

The post Healthy and Delicious Dairy-Free Mocha Smoothie appeared first on The Beet.