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Erewhon x Simple Mills Smoothie

  • Prep Time: 15 min
  • Cook Time:
  • Total Time: 15 min
  • Yield: 1-14 oz smoothie
Make your own Erewhon smoothie at right at home! Featuring Chamberlain Coffee as the cold brew concentrate and top with our Chocolate Brownie Seed & Nut Flour Sweet Thins, you're definitely in for a treat.

Ingredients:

Cold Brew Concentrate:
3 tablespoons (36 g) Chamberlain Coffee Fancy Mouse Espresso Blend
12 ounces (340 g) water
 
Smoothie Base:
1 frozen banana
6 drops stevia
¼ cup Choco Superfood Protein by Mikuna
½ cup Califia Farms Organic Unsweetend Almond Milk
2 droppers full Sakara Beauty Water Drops
2 tablespoons almond butter
1/4 cup coconut meat
1 teaspoon maca powder
1/2 cup ice
 
Chocolate Raspberry Coffee Ganache:
¼ cup frozen raspberries
1 date
1 tablespoon cacao powder
1/2 cup cold brew concentrate (see above for ingredients)
1/4 cup coconut cream
1 tablespoon maple syrup
1 tablespoon almond butter
5 Chocolate Brownie Seed & Nut Flour Sweet Thins
Pinch of sea salt
 
Cookie Crumble Topping:
2 Chocolate Brownie Seed & Nut Flour Sweet Thins
1 teaspoon cacao nibs
½ teaspoon ground coffee
 
 

Instructions:

PREPARE the cold brew:
WARM water to just below a boil and add ground coffee to a medium-sized glass bowl.
POUR 3 tablespoons (36 g) of hot water over the coffee and stir for 30-40 seconds until combined, then pour the remaining 10 ½ ounces (304 g) of cold water immediately after and stir.
COVER and refrigerate for 14-18 hours.
MIX well, strain through a nut milk bag or coffee filter, and set aside until you make the smoothie.

PREPARE the smoothie layers:
MAKE the smoothie base by blending frozen banana, Califia Farms Organic Almond milk, maca, stevia, coconut chunks, almond butter, Mikuna Vanilla Protein Powder, Sakara Beauty Water Drops, and ice
MAKE chocolate raspberry coffee ganache by blending frozen raspberries, a date, cacao powder, maple syrup, coconut cream, Simple Mills Chocolate Brownie Sweet Thins, cold brew concentrate, and a pinch of sea salt
SPREAD a coconut cream around the inside of the glass, and pour alternating layers of Raspberry Coffee Ganache and Smoothie base until the glass is full.
POUR ¼  cup of cold brew concentrate over the smoothie, top with cookie crumble and a scoop of chilled coconut cream. Enjoy!