Name: Chocolate Hazelnut Protein Smoothie Bowl (Dairy-Free)
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 Frozen Bananas; 1 scoop Plant-Based Protein (I use Ora Organics Chocolate Protein Powder); 3 tbsp Date Syrup (or maple syrup); 1 tbsp Ground Flax Seeds; 1/4 cup Raw Hazelnuts; 1/4 cup Plant Milk (I use almond milk)

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This creamy chocolate hazelnut smoothie bowl is perfect for a warm day or a post-workout snack. It’s creamy, chocolatey, nutty, and best of all, healthy.

This creamy chocolate hazelnut protein smoothie bowl is perfect for a warm day or a post-workout snack. It’s creamy, chocolatey, nutty, and best of all, healthy. And as if the deliciousness that is chocolate and hazelnut wasn’t enough, this smoothie bowl is great for a boost of protein and omega-3 fatty acids. Quick and easy, you can enjoy this bowl in 5 minutes

INGREDIENTS FOR A CHOCOLATE HAZELNUT PROTEIN SMOOTHIE BOWL

Frozen Bananas: Frozen is ideal, as they will give this smoothie bowl the creamy texture that it needs.
Plant-Based Protein: I use Ora Organics Chocolate Protein Powder, but any vegan chocolate protein powder of your choosing will work well.
Date or Maple Syrup: to sweeten the smoothie bowl.
Ground Flax Seeds: these are a great source of omega-3 fatty acids, but also contribute to the smooth creamy texture.
Hazelnuts: raw or roasted is totally up to you, but I enjoy the flavor of roasted hazelnuts.
Plant Milk: I like to use almond milk or oat milk since it’s usually what I have on hand, but feel free to try any milk you prefer.

HOW TO MAKE A CHOCOLATE HAZELNUT SMOOTHIE BOWL

Add the ingredients to your blender, starting with the plant milk to keep the protein powder from clumping or sticking to the bottom of the blender.
Blend until smooth. Start at the lowest speed, then increase the speed gradually.
Top it. This part is totally customizable, but I like to top this bowl with bananas, hazelnuts, hemp seeds, and cacao nibs.

HOW TO FREEZE YOUR BANANAS

Frozen bananas are a staple in my smoothies and smoothie bowls, so I like to keep them on hand and ready to go. When the bananas are ripe, yellow with brown spots, peel them, break them in half, put them in a freezer-safe bag, and toss them in the freezer. Quick, simple, and ready when you need them.