Chocolate Toasted Almond Mock-a-ccino

When I was in eight grade, my first period science teacher told my parents that I was a "good student" but I always seemed tired in the mornings. He suggested they send me off with a cup of coffee in the morning to "help wake me up." Mr. Marlow... if you're reading this, you probably should have suggested I went to bed earlier!

So, they followed teacher's orders, sort of. Instead of sending me off with a regular cup of coffee, my dad stocked up on Starbucks bottled Frappuccinos. Yup, your favorite dietitian used to start her day with a bottle of pure sugar for almost an entire year. And I don't think it did much to wake me up for first period science! 

Luckily, it didn't take me too long to realize that I should ditch Frapp, but I still have some nostalgia for the days when I would grab one of those bottles, or better, a freshly made Frappuccino, and think that it wasn't in some way wreaking havoc on my digestive system. My solution? I made my own - and this version is much more nutritious. Perfect for a hot summer day treat. 

Note: the coffee will need to freeze overnight before making this tasty creation, so plan accordingly!

Chocolate Toasted Almond Mock-a-ccino
Serves 2

  • 4 cups strong coffee
  • 2 cups almond milk
  • 2 tbsp almond butter
  • 2-3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 3-4 medjool dates, pitted
  • Handful of almonds, toasted, for garnish

Pour coffee into an ice cube tray and freeze 8 hours, or overnight. 

Add coffee ice cubes and remaining ingredients to blender and blend until smooth. Top with almonds and (optional) chocolate sauce and enjoy!

Chocolate Sauce Topping (Optional)

  • 1 tbsp almond butter
  • 1 tbsp cocoa powder
  • 1 tbsp maple syrup

Place almond butter in a small bowl and microwave for 10 seconds to soften. Add cocoa powder and maple syrup. Whisk together until smooth. If still too thick, add a drop or two of almond milk to thin it out. 

Are you a Frappuccino lover? Will you make the switch???

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