Nutella Smoothie Bowl

Nutella Smoothie Bowl is a fabulous rich and creamy yet nutritious breakfast or dessert. This vegan treat is made with whole ingredients, such as bananas, avocado and toasted hazelnuts.

Jump to:

• WHY YOU WILL LOVE THIS RECIPE
• WHAT YOU WILL NEED
• HOW TO MAKE NUTELLA SMOOTHIE BOWL
• SERVING AND TOPPINGS SUGGESTIONS
• TIPS FOR MAKING THICK AND CREAMY SMOOTHIE BOWLS
• RECIPE FAQS
• MORE SMOOTHIE BOWL RECIPES
• RECIPE
• YOU MAY ALSO LIKE
• Meet the Author

WHY YOU WILL LOVE THIS RECIPE

• Nutella Smoothie Bowl tastes like the best frozen dessert yet it’s made with 100% whole ingredients.
• It’s super thick, creamy and naturally sweet – the consistency is very close to ice-cream.
• It’s a great way to serve fruit and veggies to picky eaters!
• It can be enjoyed as a fun breakfast, dessert or snack.
• This bowl is a pretty well-balanced meal! There are good carbs from banana, protein from hazelnuts, healthy fats and fiber from nuts and avocado, as well as antioxidants and vitamins from raw cocoa powder.
• It’s super quick to make with minimal cleanup.
• It’s gluten-free, vegan and refined sugar free.
• Make sure to also try my Vanilla Coconut Smoothie Bowl recipe!

WHAT YOU WILL NEED

• Frozen Bananas: frozen banana slices will work the best. You can either freeze slices on a baking tray or slice whole bananas that had been frozen without a peel.
• Frozen Avocados: you will want to take them out of the freezer at least 15 minutes before making the smoothie bowl to soften them a little. Look for frozen avocado chunks near frozen fruit at your grocery store. You can also freeze avocados by placing ripe avocado chunks on a paper lined baking tray and putting it in the freezer. Once the avocados are frozen solid, you can store them in a ziplock bag in the freezer and use as needed.
• Toasted Hazelnuts: See Step 1 below to learn how to toast hazelnuts. I buy whole raw hazelnuts at Trader Joe’s.
• Maple Syrup: use pure maple syrup. Mine is always local from Maine. If you don’t have or like maple syrup, you can swap it for honey, sugar, monk fruit or whatever sweetener you like.
• Plant Milk: I used unsweetened organic soy milk. Almond, coconut, oat or dairy milk will also work.
• Cocoa Powder: I use unsweetened Dutch processed raw cocoa powder because I like its deep chocolaty flavor. Use any cocoa or cacao powder you like.

HOW TO MAKE NUTELLA SMOOTHIE BOWL

Step 1: Toast hazelnuts. Place whole hazelnuts in a dry skillet and toast for 5-10 minutes on medium heat, shaking the pan often. You can also do this in the oven by placing the hazelnuts on a baking sheet and roasting them for 10-15 minutes at 350 degrees Fahrenheit. Let cool completely before using.
Note: I usually toast my hazelnuts ahead of time and keep them in a jar.

Step 2: Place all ingredients in a blender. Start with unsweetened plant milk, add frozen banana slices, frozen but lightly thawed avocado chunks, cocoa powder and maple syrup.

Step 3: Blend until smooth. I make my smoothie bowl in a Vitamix blender and use the tamper to help break down frozen fruit.

Step 4: Transfer to a bowl and serve with your favorite toppings.

SERVING AND TOPPINGS SUGGESTIONS

The best part of any smoothie bowl are the toppings! This smoothie bowl is wonderfully smooth, creamy and chocolaty but adding fun garnishes is what brings it to a whole new level! It’s all about the variety of textures and flavors.

My winning combo of toppings for this smoothie bowl is:

• Sliced banana: banana and Nutella are a perfect match!
• Toasted hazelnuts: for a bit of crunch and another layer of hazelnut goodness.
• Mini dark chocolate chips: one of my favorite toppings on ANY smoothie bowl!
• Nutella: one tablespoon is plenty. I microwave it for 20-30 seconds until it melts a bit and drizzle it on top of the smoothie bowl. For a vegan version use dairy-free hazelnut chocolate spread.
• Hemp hearts: these super seeds provide a nice boost of healthy omega-3s.

Other toppings that would go well on this smoothie bowl include:

• Fresh raspberries or strawberries (or both!)
• Chia seeds
• Unsweetened shredded coconut
• Chopped almonds or cashews
• Peanut or almond butter
• Granola
• Chocolate chunks or cacao nibs

TIPS FOR MAKING THICK AND CREAMY SMOOTHIE BOWLS

The difference between a smoothie and a smoothie bowl is that the first one is drinkable and served in a glass, while the second is meant to be eaten with a spoon. In other words – smoothie bowls are VERY thick smoothies. Think soft serve ice-cream consistency!

If you’ve ever tried making a smoothie bowl but ended up with a sad soupy smoothie in a bowl, follow my tips below.

1. Go easy on the liquid. This recipe calls for ½ cup of plant milk which is just enough to help your blender cut through frozen fruit. If it looks like your blender is stuck, don’t be tempted to add more milk. Just turn the engine off, stir the contents and keep blending. Repeat as needed. Only add more liquid if absolutely necessary, 1 tablespoon at a time.
2. Start with plant milk. It will help with the blending process.
3. Use frozen fruit (and veggies). I don’t ever use fresh fruit in my smoothie bowls because they won’t give you the super thick, ice-cream like consistency.
4. Use a good blender. As I mentioned before, I love my Vitamix for making smoothie bowls but if you don’t have a super powerful blender, there are some more economical options that will also work great (see the FAQ section below)!
5. Be patient. Remember my note about not adding extra liquid? This is super important with smoothie bowls – you may need to stop the blender and move things around a couple times but eventually the smoothie bowl will become creamy and velvety!

RECIPE FAQS

If you make this Nutella Smoothie Bowl, be sure to leave me a comment and give this recipe a rating. Or better yet, send me a photo! I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!

MORE SMOOTHIE BOWL RECIPES

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