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!