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Fig and Hazelnut Smoothie Bowl

Rosie Mackay MS, CNS, LDN ·
Published August 7, 2023 ·
< 1 min read
Summary

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.

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Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

Base
 1 cup figs (fresh or frozen)
 1 medium banana
 ½ cup cauliflower florets (frozen, or frozen cauliflower flower rice, see Chef’s Notes )
 2 tbsp organic hazelnut butter (or almond butter)
 ½ cup plant-based milk (plain, unsweetened)
 ¼ cup plant-based yogurt (plain, unsweetened)
 2 tsp vanilla extract
 2 tsp maple syrup (or date paste, see Chef’s Notes)
 ½ tsp ground nutmeg
Toppings
 2 tbsp hazelnuts (crushed)
 2 tbsp chia seeds
 2 tbsp organic cacao nibs (unsweetened, fair trade)
 4 fresh 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
 1 cup figs (fresh or frozen)
 1 medium banana
 ½ cup cauliflower florets (frozen, or frozen cauliflower flower rice, see Chef’s Notes )
 2 tbsp organic hazelnut butter (or almond butter)
 ½ cup plant-based milk (plain, unsweetened)
 ¼ cup plant-based yogurt (plain, unsweetened)
 2 tsp vanilla extract
 2 tsp maple syrup (or date paste, see Chef’s Notes)
 ½ tsp ground nutmeg
Toppings
 2 tbsp hazelnuts (crushed)
 2 tbsp chia seeds
 2 tbsp organic cacao nibs (unsweetened, fair trade)
 4 fresh 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!

Notes

Fig and Hazelnut Smoothie Bowl
IngredientsDirections
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