If you are stuck in the same smoothie routine, break the mold and give this Fig and Hazelnut Smoothie Bowl a try! Fresh figs have a sweet honey-like flavor with a light floral note that gives this nutritious bowl a unique flavor experience — combined with sweet and nutty hazelnuts, creamy banana, and earthy and warm nutmeg. This creamy and delightful bowl is not only satisfying but also packed with essential nutrients to kick-start your day on a healthy note.
½cupcauliflower florets (frozen, or frozen cauliflower flower rice, see Chef’s Notes )
2tbsporganic hazelnut butter (or almond butter)
½cupplant-based milk (plain, unsweetened)
¼cupplant-based yogurt (plain, unsweetened)
2tspvanilla extract
2tspmaple syrup (or date paste, see Chef’s Notes)
½tspground nutmeg
Toppings
2tbsphazelnuts (crushed)
2tbspchia seeds
2tbsporganic cacao nibs (unsweetened, fair trade)
4fresh figs, halved (optional)
Directions
1
Blend the smoothie base ingredients until mostly smooth. You may have some small pieces of figs in there which can make it delicious unless you want it really smooth — then keep blending. Add 1–2 tablespoons of plant-based milk at a time until the desired consistency is reached for a smoothie bowl.
2
Divide between two bowls.
3
Sprinkle hazelnuts, chia seeds, cacao nibs and figs, dividing the toppings between the two bowls.
4
Enjoy!
Chef's Notes
Substitutions If using cauliflower rice reduce the measurement to ¼ cup.
Substitute plant-based yogurt with more plant-based milk or increase the amount of frozen cauliflower to help make it thick and creamy.
Substitute cacao nibs with 70% or higher, fair or direct trade chocolate shavings.
Nut-free Substitute hazelnut butter with tahini.
Substitute hazelnuts with hemp seeds or pumpkin seeds.
Whole Food Sweetener Use date paste in place of maple syrup
Storage Store in an airtight container in the refrigerator for up to 2 days.
Ingredients
Base
1cupfigs (fresh or frozen)
1medium banana
½cupcauliflower florets (frozen, or frozen cauliflower flower rice, see Chef’s Notes )
2tbsporganic hazelnut butter (or almond butter)
½cupplant-based milk (plain, unsweetened)
¼cupplant-based yogurt (plain, unsweetened)
2tspvanilla extract
2tspmaple syrup (or date paste, see Chef’s Notes)
½tspground nutmeg
Toppings
2tbsphazelnuts (crushed)
2tbspchia seeds
2tbsporganic cacao nibs (unsweetened, fair trade)
4fresh figs, halved (optional)
Directions
1
Blend the smoothie base ingredients until mostly smooth. You may have some small pieces of figs in there which can make it delicious unless you want it really smooth — then keep blending. Add 1–2 tablespoons of plant-based milk at a time until the desired consistency is reached for a smoothie bowl.
2
Divide between two bowls.
3
Sprinkle hazelnuts, chia seeds, cacao nibs and figs, dividing the toppings between the two bowls.
