Healthy Choc Hazelnut 'Nutella' Smoothie
Prep time
Cook time
Total time
From the kitchen of:
Serves: 1
  • 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
To decorate
  • Raw cacao nibs
  • Extra hazelnuts
Roasted Hazelnuts
  1. 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.
  2. 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.
  3. 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).
  1. Place all ingredients into blender, liquids first.
  2. Blend on low speed, then high, until smooth and creamy.
  3. Pour into glasses, decorate, and enjoy! x
Recipe by Vegan Sparkles with Rebecca Weller at