Cold Brew Hazelnut Smoothie Bowl

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Yield: 1 serving

Ingredients

  • 1⁄2 cup ​Oregon hazelnuts
  • 1 banana, frozen and cut into chunks
  • 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
  • 2 teaspoons honey or maple syrup
  • 1 cup ice cubes, crushed
  • 1 teaspoon instant espresso powder
  • 1 banana, thinly sliced
  • 1 tablespoon cocoa nibs
  • 1 tablespoon hemp seeds

Directions

Preheat oven to 350°F.

On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.

In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.

Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.