It tastes as good as it looks! The ultimate smoothie bowl…



  • 1 frozen banana
  • 2 tbsp cacao powder
  • ¼ cup Raglan Food Co coconut yoghurt
  • Splash of nut mylk or water

Hazelnut spread:

  • ¼ cup hazelnuts
  • ¼ cup cashews
  • ¼ cup macadamias
  • ¼ cup sunflower seeds
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder
  • Pinch of salt


  1. Preheat your oven to 200ºC.
  2. Place the nuts and seeds on a baking tray and roast in the oven for approximately 8 minutes or until golden. Remove and allow to cool.
  3. Remove the skin of the hazelnuts – it should be falling off.
  4. Place the nuts and seeds in a high speed blender or food processor and blend until a nut butter consistency is reached – this will take around 3-7 minutes.
  5. Add the remaining spread ingredients and blitz for a few more seconds.
  6. Scrape the spread into a jar (this will keep for a few months in the pantry).
  7. Without cleaning the blender add in the smoothie ingredients. Blend until a thick creamy texture is reached.
  8. Scoop the smoothie into a bowl and top with some of your hazelnut spread and any other toppings you desire.
  9. Enjoy!

Thank you to Sam over at @snacks.withsam for this chocolatey treat!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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