Mocha Hazelnut Smoothie Bowl
A decadent, dairy-free mocha hazelnut smoothie bowl that’s energizing, indulgent, and secretly healthy—like the breakfast version of a power move.
Ingredients
- 1 frozen banana
- ½ cup chilled brewed coffee
- ½ cup hazelnut milk or almond if you’re rebellious
- 2 tablespoons hazelnut butter
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1 tablespoon ground flaxseed
- ½ teaspoon vanilla extract
- Pinch of sea salt
- Optional Toppings:
- Crushed hazelnuts
- Shaved dark chocolate
- Cacao nibs
- Sliced banana
- Coconut flakes
Instructions
- Grab 1 frozen banana—don’t peel it after freezing, trust me.
- Pour ½ cup cold coffee and ½ cup hazelnut milk into the blender.
- Add 2 tablespoons hazelnut butter for that creamy indulgence.
- Toss in 1 tablespoon cocoa powder and 1 tablespoon maple syrup.
- Sprinkle 1 tablespoon flaxseed for fiber and glow-up points.
- Add ½ teaspoon vanilla and a tiny pinch of salt.
- Blend until smooth and thick, like dessert with a degree.
- Pour into bowls and create a visual masterpiece with toppings.
- Snap a pic, make it aesthetic—then devour like a goddess.
- Lick the spoon. You’ve earned it.
Notes
Nutritional Values (per serving):
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
Vitamins & Minerals (per serving):
- Magnesium: 22%
- Iron: 14%
- Vitamin E: 20%
- Potassium: 16%
- Folate: 12%
Additional Tips:
- Freeze your banana in chunks—no one has time for blender tantrums.
- Want mocha overload? Add a few vegan dark chocolate chips.
- Use hazelnut milk for that Ferrero-Rocher-core realness.
- Toppings matter—don’t skip the crunch; you’re worth it.
- This pairs beautifully with sass and oversized sunglasses.