- 3 large Bananas
- 1 cup Unsweetened Almond Milk
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 Tablespoon Hemp Seeds
- 0.5 cup (raw & roasted) Hazelnuts
- 3 pitted Medjool Dates
- 0.25 teaspoon Sea Salt
- Banana Slices
- chopped Hazelnuts
- finely chopped Dark Chocolate
Chocolate for breakfast? I say yes, especially when it’s this chocolate and hazelnut smoothie bowl.
Did you know that chocolate has health benefits?
Cocoa powder can help reduce inflammation, improve blood flow, lower blood pressure and improve cholesterol and blood sugar levels.
Be sure to use good quality and unsweetened cocoa powder.
So there are definitely a good few reasons to incorporate cocoa powder into your diet more.
I personally prefer a savory breakfast, however, when that sweet craving hits and I want to nourish my body, I make this smoothie bowl.
To sweeten this smoothie bowl, I am using banana and dates. Both of these ingredients provide natural sweetness and don’t spike your blood sugar when used moderately.
Hemp seeds gives this smoothie bowl additional nutrients and protein.
For a thick and creamy consistency, peel, chop and freeze your bananas overnight. However, if you forgot to do so, simply add the ripe banana to your blender.
Even though this smoothie bowl has frozen bananas and cold almond milk, it’s not an ice cold breakfast but rather refreshing.
For added texture and fiber, check out my Granola recipe for this smoothie bowl!
Make this this chocolate and hazelnut smoothie bowl and leave your review in the comment section below.
Roast The Hazelnuts
For a quick and easy roast, use a dry skillet on the stove top.
Add your hazelnuts to your skillet and heat on high heat.
After about 1 minute, gently move the skillet back and forth so that the hazelnuts roast evenly on each side.
Do this for 3-5 minutes or until the hazelnuts become fragrant and start shelling some of their husks.
Transfer the hazelnuts to a bowl or plate and allow to cool a bit.
Make The Smoothie
Add The Toppings