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Toasted Hazelnut Salted Caramel Smoothie
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4.34 from 3 votes

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. 
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Smoothie
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 1 (14-ounce) smoothie or 2 (7-ounce) smoothies


  • 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
  • teaspoon Pink Himalayan sea salt
  • ½ to ¾ cup ice (optional, to cool and soften the flavors)


  • 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.


*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.