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Healthy Choc Hazelnut 'Nutella' Smoothie

Rebecca Weller - Vegan Sparkles
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1


  • 3/4 cup coconut water
  • 1 tsp pure vanilla extract
  • 1/2 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

  • 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! x