Mocha Cold-Brew Protein Smoothie

• 6 oz (about 3/4 cup) firm silken tofu (the smooth, custard-like kind sold in a carton, not pressed block tofu)
• 3 tbsp hemp seeds
• 1/2 cup cold-brew coffee (unsweetened; decaf works)
• 1, frozen banana
• 1, pitted Medjool dates
• 1 tbsp raw cacao powder
• 1/2 tsp vanilla extract
• 1 small pinch sea salt

Instructions

1. Pour the cold-brew coffee into the blender, then add the tofu and hemp seeds.
2. Add the pitted date, cacao powder, vanilla, and salt.
3. Break the frozen banana into chunks and add it last.
4. Blend on high for about a minute, until the smoothie is completely smooth and an even chocolate brown with no flecks of hemp. If the blades stall, add a splash more cold brew.
5. Pour into a tall glass and drink right away, while it is still frosty.

Tips

• Silken tofu is what gives this its thick, milkshake-like body, and it has almost no taste once blended. Keep leftover tofu covered in fresh water in the fridge and use it within three days.
• If your blender struggles with the date, soak it in the cold brew for 10 minutes before blending.
• Half a cup of cold brew is a modest dose of caffeine, but use decaf in the afternoon or evening, and skip the coffee entirely for children.
• Freeze leftover cold brew in an ice-cube tray and add a couple of cubes for extra frostiness without watering the smoothie down.

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