Nuts & Blues Smoothie
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 ripe bananas, peeled (use frozen bananas for a thicker consistency)
  • 1/2 ripe avocado, stone removed
  • 3 tablespoon hazelnut butter (or any other nut butter)
  • 1 tablespoon cacao powder
  • 375 milliliters(13 fl oz/1½ cups) cold almond milk
  • pinch sea salt
  • fresh blueberries (or frozen, thawed)
  • toasted, salted almonds or hazelnuts, roughly chopped*
Directions
  1. Roughly chop the bananas and add to a blender along with the flesh of the avocado and the rest of the ingredients.
  2. Blend on a high speed until completely smooth.
  3. Divide the blueberries between two medium-sized glasses or put them in a large glass bottle (as featured in the photo). Muddle them slightly with the back of a spoon to release some of their juices.
  4. Pour the nut smoothie on top of the muddled blueberries, finish with a sprinkling of the nuts and serve.
  5. * To toast the nuts, take the roughly chopped raw nuts and toast them in a dry frying pan (skillet) on a medium heat with a pinch of sea salt for approx. 5 minutes or until golden. If you have a sweet tooth, try adding some cold-pressed coconut oil, a drizzle of pure maple syrup and a pinch of sea salt to the pan (½ teaspoon each of the coconut oil and maple syrup to every 2 tablespoons of nuts).