Healthy Choc Hazelnut ‘Nutella’ Smoothie
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
From the kitchen of: Rebecca Weller – Vegan Sparkles
¾ cup coconut water
1 tsp pure vanilla extract
½ cup roasted, skinned hazelnuts (see instructions below)
3 Tbsp raw cacao powder
2 Medjool dates, pitted
1 frozen banana, peeled
Pinch sea salt
1 handful Ice
Raw cacao nibs
Preferably the night before, roast hazelnuts in a single layer on a baking tray at 180C/350F for about 10 minutes until toasted and aromatic and the skins turn a couple of shades darker.
Remove from oven and while the hazelnuts are still warm, rub between a towel or paper towel or your fingers to remove the skins. Aim to remove at least 70% of the skins (which can be quite bitter). If there are some stubborn ones, you can pop them back in the oven for a few more minutes and try again.
Let the hazelnuts cool completely – preferably overnight – or they will not blend as finely as they should (and will be harder work for your blender).
Place all ingredients into blender, liquids first.
Blend on low speed, then high, until smooth and creamy.
Pour into glasses, decorate, and enjoy!