Preparation

1. Prepare the coffee ahead of time and let it cool completely in the refrigerator to prevent it from melting the ice cubes and thinning out the frappé texture.
2. Add the silken tofu, soy beverage, chilled coffee, peanut butter, and maple syrup to a blender. The tofu provides a creamy texture without the need for ice cream.
3. Add the cocoa powder. You can increase or decrease the amount of cocoa powder depending on whether you want a more dessert-like version or a version with a more pronounced coffee flavour.
4. Blend on low speed, then gradually increase the speed until the mixture is smooth and even, with no pieces remaining. Taste and adjust the maple syrup if needed.
5. Add the ice cubes and pulse until the texture is thick and frappé-style. For an even denser version, add the ice cubes gradually.
6. Pour into two large glasses, then top with whipped cream and dark chocolate shavings. Add a drizzle of maple syrup if desired and serve immediately.