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Delicious Espresso Chocolate Hazelnut Shake photo

Espresso Chocolate Hazelnut Shake

A creamy espresso chocolate hazelnut shake made with frozen banana, roasted hazelnuts, cacao, Medjool dates, and chilled espresso for a rich, slightly crunchy treat.
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Prep Time 5 minutes
Cook Time 36 minutes
Total Time 41 minutes
Servings: 1 servings
Course: Beverage
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ripe banana preferably frozen
  • 1 cupunsweetened non-dairy milk
  • 1/2 cupice
  • 1/4 cuproasted hazelnuts
  • 4 ouncesbrewed espresso or strong coffee chilled
  • 3 soft Medjool dates pitted
  • 1 1/2 tablespoonscacao powder
  • 1 teaspoonvanilla extract
  • 1/8 teaspoonsea salt
  • 2 tablespoonscacao nibs

Equipment

  • Blender

Method
 

Instructions
  1. Place the frozen banana, unsweetened non-dairy milk, ice, roasted hazelnuts, chilled brewed espresso (or strong coffee), pitted Medjool dates, cacao powder, vanilla extract, and sea salt into a high‑speed blender.
  2. Blend on high until the mixture is completely smooth and creamy, stopping once or twice to scrape down the sides with a spatula if needed.
  3. Add the cacao nibs to the blended shake.
  4. Pulse the blender in short bursts until the cacao nibs are roughly chopped and evenly distributed — do not overblend if you want some crunchy texture.
  5. Pour into glasses and serve immediately.

Notes

Reprinted fromBlissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.
I’ve only tried making this in my own high-speed blender, and I’m not sure that a regular one will cut it because there are some roasted, non-soaked hazelnuts involved. 2 tablespoons of hazelnut butter might be a good replacement if you’re unsure about your blender’s power.