The Vegan Box team are BIG fans of First Press Coffee and the guys obsession to take something that they loved and make it more accessible for everyone. But not just accessible – sustainable, bolder and better! Through Crowd Funding in 2019 they have been able to bring their special brew to the Australian market with plans to position themselves in the next 5 years as the leading cold brew business in Australasia. Their decision to launch their ready to drink latte range using almond milk, therefore making it 100% vegan friendly, just makes us love them more!
In their own words:
Cold drip coffee had never been done on scale before. But we didn’t just do it for fun. We did it because we saw its potential. We realised that it can make you feel good, and not just in a superficial, 30-minute-buzz kind of way. In a way that gives you clarity of mind. We saw that we could push boundaries of taste, creating a pure, clean, bold flavour profile that just can’t be replicated. We did it by sourcing the right beans – from farmers who look after their workers … the people who live off the land. And we found a sustainable way of doing it, so that we could feel great about making you feel great. In its simplest form, we considered every detail of the process. Because when you’re the first to do something, you better set a damn good standard.
We love a good recipe share and so we have reproduced here for you a recipe that features on the First Press Coffee website using their special Cold Drip brew (you can purchase this directly from the shop on their website). This recipe originally appeared on their instagram feed a few months ago and was created by the talented @eatingforfuel
This slice is gluten free, refined sugar free, all natural, vegan, and dairy free! If you recreate it make sure you tag us all for shares!
1 & 1/2 cup oats
2 tbsp of coconut oil
A pinch of salt
6 large medjool dates, soaked to soften
100g cashews, soaked
1 tbsp Maple syrup
1 cup shredded coconut
One-two pure espresso shots @firstpresscoffee
2 tbsp coconut oil
1 tbsp cocoa powder
Chocolate of choice but just use a vegan chocolate here to make the entire recipe vegan 🌱 . . .
1. Line a slice tray with baking paper
2. For the base, blitz/blend all ingredients together until smooth, and place in the tray. Pop in the fridge
3. For the filling, again blitz together the ingredients until smooth, cover the base and pop in the fridge
4. While this chills, melt your chocolate of choice over low heat, and cover the top of the slice. Set in the fridge or freezer and ENJOY x
You can get your own carton of First Press iced latte in the August Vegan box while stock last here.