Chocolate hazelnut and naartjie smoothie by claire gunn 2

Chocolate, Hazelnut and Naartjie Smoothie

Posted In: Food | Recipes

 

Chocolate for breakfast anyone? Yes please.

Hazelnuts are the perfect companion to chocolate and so is orange. Here I used naartjies (satsumas) for my chocolate smoothie which I picked up from the Saturday morning Oranjezicht City Farm Market and I was just burning to find a way to use them with chocolate.

Beyond just feeding myself with more health-giving ingredients, I want to create freely.

I wanted to make a still life that reminded me of the old Dutch masters, so I used blue and white Delft treasures and, of course, orange to create what my heart was begging for.

The smoothie is refined sugar-free as I made my own chocolate sauce without adding sugar.

It is thick, rich and delicious, and is also filled with superfoods like raw cacao which we know is good for us in so many ways:

  • Elevates mood
  • Increases energy and concentration
  • Reduces insulin sensitivity
  • Reduces stress hormones
  • Anti-oxidant properties / Anti-ageing
  • Works for improvement of skin conditions
  • Can even be used to treat a cough

I try to have a breakfast meal with cacao at least twice a week.

The stimulating effect of the cacao can feel like a strong espresso, so I don’t advise you have both if have a sensitivity to stimulants.

Cacao can replace that coffee high if you need a boost for your busy day ahead, but don’t want to have any caffeine.

CHOCOLATE, HAZELNUT AND NAARTJIE SMOOTHIE
Makes 2

1 cup cashews, soaked in water for 4 hours, or boiled for 10 minutes
2 bananas
4 tbsp raw cacao
1tsp vanilla paste
1 tbsp cinnamon
2 softbdates (optional for sweetness)
1/2 cup hazelnuts
2 naartjies or oranges
2 tbsp cocoa butter
1 tbsp coconut oil
1 tbsp raw cacao
1 cup milk alternative
(optional 1 tsp coconut sugar or a few drops of stevia if you need sweetness – personally I like the strong flavour with the sweet smoothie)

Grate the zest of the naartjies and set aside, then peel the naartjies and remove the pips.

Roast the hazelnuts in the oven at 150 C for 15 minutes or until they are crispy and toasty.

Melt the coconut oil and cocoa butter gently in a little pan then whisk in the cacao.

Add the rest of the ingredients, including the hazelnuts and naartjies into a blender and puree until smooth.

Pour the slightly cooled chocolate sauce into the glass down the sides first, then add the smoothie mix.

The chocolate sauce will gather a little at the bottom making a very chocolatey ending for you to scoop out.

Chocolate hazelnut and naartjie smoothie by claire gunn 2

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