A blender will give you a smoother hazelnut butter (and nut butter in general) than a food processor. Try adding some ground cardamom or ginger for a twist.
This smoothie bowl takes the classic combo of chocolate and hazelnut to the next level – and makes it healthier along the way.
- 60 g (2 oz/½ cup) crushed ice
- 2 frozen peeled bananas, roughly chopped
- 125 ml (4 oz/½ cup) unsweetened almond milk
- honey, to taste
- 280 g (10 oz/2 cups) hazelnuts
- 4 fresh (medjool) dates, seeded and chopped
- 25 g (1 oz/¼ cup) raw cacao powder
- 1 tsp natural vanilla extract
- 80 ml (2 oz/¼ cup) drinking coconut milk, plus more if required
- pinch of sea salt flakes
- Cacao and black tahini granola (see note)
- chopped toasted hazelnuts
- edible flowers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the choc–hazelnut butter, preheat the oven to 160°C/320°F (fan-forced). Line a baking tray with non-stick baking paper and cover with the hazelnuts in a single layer. Roast for 5–8 minutes or until the skins have loosened. Cool slightly then rub the hazelnuts in a clean kitchen towel to remove the skins. Whiz the warm hazelnuts in a high-speed blender or food processor until very finely chopped. Add the dates and whiz again until combined. Then, add the cacao, vanilla extract, coconut milk and salt, and blend until the mixture is quite smooth and buttery (be patient, it could take up to 10 minutes, depending on your appliance). Scrape down the inside of the blender or processor bowl and add a little more coconut milk if required. This recipe makes about 450 g (1 lb/1½ cups). Store in an airtight container in the refrigerator for up to 2 weeks.
Whiz the ice, banana and almond milk with 100 g (3½ oz/⅓ cup) of the choc–hazelnut butter in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or milk, being careful not to add too much liquid.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with granola, hazelnuts, edible flowers and an extra dollop or two of the hazelnut butter.
• To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia.
• To make the black tahini granola, preheat the oven to 130°C/265°F (fan-forced). Line two baking trays with non-stick baking paper. Combine 240 g (8½ oz/2½ cups) cooked drained quinoa, 80 g (2¾ oz/½ cup) pepitas (pumpkin seeds), 75 g (2¾ oz/½ cup) sun flower kernels, 45 g (1½ oz/¼ cup) sesame seeds, 45 g (1½ oz/¼ cup) linseeds (flax seeds), 60 g (2 oz/½ cup) roughly chopped pecans, 25 g (1 oz/¼ cup) raw cacao powder and ½ tsp sea salt flakes in a large mixing bowl. Add the 115 g (4 oz/⅓ cup) warmed rice malt syrup, 2 tablespoons melted virgin coconut oil, 2 tablespoons black tahini and 2 tsp vanilla extract and mix until well combined. Add 100 g (3½ oz/2 cups) flaked or shredded coconut and mix gently so you don’t break up the flakes and it retains some of its white colour. Spread the mixture over the trays, keeping little clumps of mixture together for extra texture. Bake for about 50 minutes, stirring gently after 25 minutes, until dried out and the coconut is starting to lightly brown. Remove from the oven and cool on trays (the granola will crisp as it cools). Gently stir in 40 g (1½ oz/⅓ cup) goji berries. This recipe makes about 800 g (1 lb 12 oz/8 cups). Store in an airtight container for up to 2–3 weeks.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.