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Recipes | 28 by Sam Wood
founder, IQS
 

Miss Marzipan’s Java Chip Frappu-Chia-No

I Quit Sugar - Mega-choc milkshake minus the sugar crash? YES PLEASE.
Photo by: Marisa Alvarsson
  • 2 servings
  • Prep - 25 mins
  • Total - 25 mins
I Quit Sugar - Mega-choc milkshake minus the sugar crash? YES PLEASE.
Photo by: Marisa Alvarsson

Y'know all those ridiculous milkshakes that do the rounds at your local dessert and cafe joints? Well, this version certainly trumps those syrupy, sweet monstrosities!  

Servings: 2
Preparation: 25 mins

Tags: , ,

Ingredients

Smoothie Base

  • 2 1/2 tablespoons chia seeds.
  • 2 tablespoons almond meal.
  • 1 cup almond milk (or milk of your choice).
  • 200 ml cold coffee.
  • 1/2 teaspoon vanilla powder or extract, optional.
  • 1/2 tablespoon rice malt syrup.

Chocolate Sauce

  • 2 tablespoons coconut oil.
  • 2 tablespoons raw cacao powder.
  • 2 tablespoons rice malt syrup.

To serve

  • 300 ml crushed ice (or more if you like).
  • 1 cup Whipped Coconut Cream (see note for recipe).
  • raw cacao nibs.

Directions

1. Pour the almond milk into a blender. Stir the chia seeds into the almond milk and allow them to soak for 20 minutes.

2. Meanwhile, make the Chocolate Sauce by simply combining all sauce ingredients in a small pan and heating through while stirring over a low heat. Remove from heat and let it cool (it will thicken up a little after cooling).

3. Add the remaining smoothie base ingredients to the blender plus 2 tablespoons of the chocolate sauce (reserving the rest for serving). Blitz the mix until well combined and smooth.

4. Divide smoothie between two large glasses and pop in the fridge (they can be left overnight, if you want to make them in advance).

5. When ready to serve, add enough crushed iced to fill each smoothie glass, gently stirring through to combine.

6. Top each smoothie with whipped coconut cream, cacao nibs and a drizzle of the remaining sauce.


Note

For the Whipped Coconut Cream recipe, click here.

Y'know all those ridiculous milkshakes that do the rounds at your local dessert and cafe joints? Well, this version certainly trumps those syrupy, sweet monstrosities!

Ingredients

Smoothie Base

  • 2 1/2 tablespoons chia seeds.
  • 2 tablespoons almond meal.
  • 1 cup almond milk (or milk of your choice).
  • 200 ml cold coffee.
  • 1/2 teaspoon vanilla powder or extract, optional.
  • 1/2 tablespoon rice malt syrup.

Chocolate Sauce

  • 2 tablespoons coconut oil.
  • 2 tablespoons raw cacao powder.
  • 2 tablespoons rice malt syrup.

To serve

  • 300 ml crushed ice (or more if you like).
  • 1 cup Whipped Coconut Cream (see note for recipe).
  • raw cacao nibs.

Directions

1. Pour the almond milk into a blender. Stir the chia seeds into the almond milk and allow them to soak for 20 minutes.

2. Meanwhile, make the Chocolate Sauce by simply combining all sauce ingredients in a small pan and heating through while stirring over a low heat. Remove from heat and let it cool (it will thicken up a little after cooling).

3. Add the remaining smoothie base ingredients to the blender plus 2 tablespoons of the chocolate sauce (reserving the rest for serving). Blitz the mix until well combined and smooth.

4. Divide smoothie between two large glasses and pop in the fridge (they can be left overnight, if you want to make them in advance).

5. When ready to serve, add enough crushed iced to fill each smoothie glass, gently stirring through to combine.

6. Top each smoothie with whipped coconut cream, cacao nibs and a drizzle of the remaining sauce.
Note

For the Whipped Coconut Cream recipe, click here.