double chocolate hazelnut espresso smoothie from blissful basil + giveaway!
Prep time
Total time
Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.
Serves: 1
  • 1 ripe and speckled banana, peeled, sliced, and frozen
  • 1 cup unsweetened almond milk
  • ½ cup ice
  • ¼ cup toasted hazelnuts*
  • 2-4 ounces espresso or strong coffee, chilled
  • 3-4 medjool dates, pitted and soaked
  • 1½ tbsp cacao powder (or cocoa)
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • 2 tbsp cacao nibs
  1. Add the frozen banana, almond milk, ice, hazelnuts, espresso, dates, cacao, vanilla, and salt to a blender and blend until smooth and creamy.
  2. Add the cacao nibs and blend for a few seconds to roughly chop and incorporate into the smoothie.
  3. Enjoy!
*To toast your hazelnuts: Preheat oven to 400F. Spread hazelnuts in a small ungreased baking pan, and bake for 6-10 min, or until they're wafting a warm, toasted scent.
Recipe by love me, feed me at