Chocolate Hazelnut Smoothie Bowl
Why this recipe works
- Ready quickly: The bowl comes together in a blender after a short hazelnut toast, making it practical for a fast breakfast.
- Thick and creamy: Greek yoghurt and ripe banana create a spoonable base without needing ice or extra thickeners.
- Crunch against creaminess: Toasted hazelnuts add nutty depth and a crisp finish against the smooth chocolate base.
Get the most out of this recipe
Ingredient notes
- Use a very ripe banana: A softer, sweeter banana gives the bowl better natural sweetness and blends more smoothly.
- Choose unsweetened cocoa: Unsweetened cocoa keeps the flavour more chocolatey and lets the honey control the sweetness.
- Adjust to taste: If the banana is especially sweet, use less honey; if the yoghurt is sharp, add a little more.
Texture tips
- Keep it spoonable: Use well-chilled Greek yoghurt and stop blending as soon as the mixture is smooth.
- Scrape down the blender: Pause once or twice to scrape the sides so the hazelnuts, cocoa and banana blend evenly.
Common mistakes
- Watch the hazelnuts: Hazelnuts can move from toasted to scorched quickly, so shake the pan often and remove them once fragrant.
- Avoid over-blending: Blending for too long can loosen the yoghurt base and make the bowl less thick.
Timing notes
- Serve straight away: The texture is best cold and freshly blended, before the yoghurt base has time to loosen.
- Cool the nuts briefly: Let the toasted hazelnuts cool for a minute before blending so they do not warm the smoothie base.
Equipment you'll need
Ingredients
Instructions
- Toast the hazelnuts in a dry frying pan over a medium heat for 3 to 5 minutes, shaking often, until fragrant and lightly coloured. Tip onto a plate to cool for 1 minute.
- Set aside about one third of the hazelnuts for topping, then put the rest into a blender. Add the bananas, Greek yoghurt, cocoa powder, honey and vanilla extract.
- Blend until very thick and smooth, stopping to scrape down the sides as needed. Divide between two bowls and top with the reserved hazelnuts, lightly crushed. Serve straight away while cold.
Recipe notes
Tips
- For the thickest, spoonable texture, make sure the Greek yoghurt is well chilled before blending and keep the blending time short once smooth.
- If serving to young children, crush the hazelnuts well to reduce the choking risk.
Substitutions
- Replace Honey with Agave syrup for a different style of sweetness.
- Replace Vanilla extract with Madagascar vanilla paste for a more intense vanilla flavour.
Storage
- Refrigerate up to 1 days
- Best served immediately. If needed, cover and refrigerate for up to 1 day; stir well before serving as it may loosen and separate slightly.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Hazelnuts Milk
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