Toasted Hazelnut Salted Caramel Smoothie
This seemingly decadent smoothie offers a generous dose of healthy fats, potassium, fiber, folate, vitamin e, copper, and manganese. It's naturally sweetened, offers a nudge of plant-powered protein, and has the most delightful nuttiness. So whether you call it dessert or call it breakfast, one thing's for certain: it's a surefire way to perk up any moment of the day.
Servings: 1 (14-ounce) smoothie or 2 (7-ounce) smoothies
Ingredients
- ¼ cup raw hazelnuts
- 1 frozen banana
- ¾ cup unsweetened plant-based milk*
- 2 to 3 soft Medjool dates, pitted**
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon Pink Himalayan sea salt
- ½ to ¾ cup ice (optional, to cool and soften the flavors)
Instructions
- Preheat the oven to 400F and spread the hazelnuts evenly in a small baking tray. Bake for 5 to 7 minutes, or until the hazelnuts are wafting a warm toasted scent.
- Add the toasted hazelnuts, frozen banana, plant-based milk, dates, vanilla, and sea salt to a high-speed blender. Blend on high for 1 to 2 minutes, or until completely smooth and creamy. Taste and if desired, add the ice (to cool and thin the smoothie), and blend for another 30 to 45 seconds. Pour into a glass (or two) and serve immediately.
Notes
*For a decadent and ultra-creamy texture, use cashew milk or homemade hazelnut milk.
**If your dates are firm (as opposed to soft and gooey) and/or you don't have a high-powered blender, soak them in hot water for 30 minutes before blending.
**If your dates are firm (as opposed to soft and gooey) and/or you don't have a high-powered blender, soak them in hot water for 30 minutes before blending.