We've been crushing hard over Nutpods dairy-free coffee creamer. Not only is the product dairy-free, paleo, and vegan, but it is also low fat (1g of fat per tbspn). We're in love (#notasponsoredpost I swear, we really just love you Nutpods!).
We decided we'd try to pair Nutpods with our Chocolate Puffs in a summer-friendly Cookies & Cream Blended Coffee recipe. Turns out that Nutpods works well when combined with ground chia seeds. The chia seeds act as a natural emulsifier to enhance the creamy texture of Nutpods.
1/2 cup of Nutpods Original
3/4 cup of cooled brewed coffee
1 cup of ice
1 tspn of chia seeds (pre-ground in a coffee grinder)
1 tspn of vanilla extract
2 tspn of maple syrup
2 tspn of raw cacao powder (optional)
10 I Heart Keenwah chocolate puffs (any flavor)
Throw everything except the I Heart Keenwah chocolate puffs in a blender and blend on high until smooth. Then add the 10 chocolate puffs and pulse for a few seconds until you achieve a traditional cookies and cream texture.
Pro-tip: to add a stronger coffee flavor, swap the 1 cup of ice with 1 cup of coffee cubes frozen in an ice cube tray. This step takes a bit of pre-planning.
Pro-pro tip: for those looking for a bit more indulgence, add a scoop of (dairy free) ice cream to the mix.