Sep 04, 2018

Adaptogenic Bliss Mocha

By Laura Wright
A frothy bliss latte in a ceramic mug next to Joya's bliss elixir package, a crystal, and a blue napkin.

Ever since we met #bossbabe Laura Wright from The First Mess a couple years ago, we’ve been wildly inspired by her gorgeous, plant-based, seasonal recipes. We’re so excited that she created a recipe for an ultra silky and luscious latte using our Calm Cacao Superblend. Like everything that comes out of Laura’s kitchen, this latte is nothing short of divine.

Since JOYÀ's Calm Cacao Superblend is so flavourful and thoughtfully composed, you don’t really need to add much to this! I use the cashews and MCT oil for a milky/frothy texture and the tocotrienols is a creamy-dreamy source of vitamin E that’s completely optional.

  • I prefer to sweeten with dates when I can, but raw honey, maple syrup or coconut palm sugar are also great here.
  • Soak your cashews for at least an hour or for up to 8 hours overnight.


  • 1 tablespoon JOYÀ's Calm Cacao Superblend
  • 2 tablespoons soaked raw cashews, drained
  • 1 soft Medjool date, pitted 1 teaspoon
  • MCT oil 1 teaspoon tocotrienols (optional)
  • 10 ounces hot, strong coffee


  1. In an upright blender, combine Calm Cacao Superblend, cashews, date, MCT oil, tocotrienols (if using), and coffee. Slowly bring the speed of the blender up to high and blend until latte is completely smooth and frothy, about 1 minute.
  2. Enjoy immediately.
(All images by Laura Wright)
Young woman, Laura Wright, smiles and laughs in front of a blue wall.
by Laura Wright

Laura Wright is the creator of The First Mess, both an award-winning plant-based blog and cookbook. Laura grew up in a family produce business and has spent a lot of her adult life working in restaurants. She resides in southern Ontario with her partner and two rescue dogs.