Chester’s reality smoothie

Chester’s reality smoothie

Smith & Daughters
Bonnie Savage

Chester came to us and didn’t say two words the first time he met us. He was an unassuming and meek Welshman, but came highly skilled and recommended. His résumé listed that he was a former Sea Shepherd engineer, ER nurse, sailor, computer tech, and Jurassic Park mega-fan. We knew there was something there, so we hired him as a food runner. Within weeks he escalated to waiter, bartender, barista and (unofficial title) weekend brunch drinks manager. He trained staff, fixed everything, took inventory, kept the peace, and was, generally, the best. The most hilarious title he held was best straight-edge bartender in our suburb – he didn’t drink the drinks, but he made them perfectly every time. He now manages our vegan deli, Smith & Deli, and we love him very much.


Quantity Ingredient
1 tablespoon cacao butter
splash hot water
2 tablespoons coconut oil
2 bananas, roughly chopped
1 banana slice, for garnish, (optional)
60ml coconut milk
2 teaspoons cocoa powder, plus extra, to serve (optional)
1 teaspoon maca powder, (optional)
drizzle agave syrup, to taste
60ml cofee
coffee beans, for garnish (optional)
250ml almond milk
large handful ice cubes


  1. Place the cacao butter and a splash of hot water in a blender and blitz until smooth. Add the coconut oil, banana and coconut milk, and blend. Add the cocoa powder, maca powder (if using), agave, coffee and almond milk, and blend again. Finally, add the ice and give it one more blitz.
  2. Pour into a small glass and garnish with a slice of banana, a dusting of cocoa powder and coffee beans, if desired.
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