Toasted Hazelnut Cocoa Smoothie

Breakfast

Oct 29

Written by The Healthy Food Cook

Resembling hazelnut chocolate, in a smoothie.

A thicker smoothie made to be eaten with a spoon.

Toasted hazelnuts add crunch to the creamy base, making this simple dish feel like a sophisticated dessert.

Behind the Bite

Hazelnuts are one of the best whole-food sources of vitamin E, a fat-soluble vitamin, and the healthy fats from the avocado and peanut butter help your body absorb it. The sweetness comes from banana and dates rather than added sugar, and they bring their fiber along with it. The oats add soluble fiber, which is what makes this feel like a proper, filling dessert rather than a quick snack.

The recipe

In advance

Peel the bananas, cut them into round slices and freeze them for two hours minimum.

You can skip this step, but frozen bananas help create a soft, ice-cream-like texture.

Toast the hazelnuts

Toast the hazelnuts in a thick-bottomed pan for about 5-6 minutes, until golden and fragrant.

Let cool.

The smoothie

Set half of the toasted hazelnuts aside for serving. Blend everything else, including the other half of the hazelnuts, at medium speed for about one minute, or until smooth and creamy.

Serve

Spoon the smoothie into serving glasses or bowls. Chop the reserved hazelnuts and sprinkle them over the top. Enjoy.

INGREDIENTS

For two servings

ORGANIC OR “BEST YOU CAN GET”