My usual milks are almond or coconut but I fancied trying some different nut milks so have been using hazelnut milk. The idea for this bowl came from eating a Cadbury’s fruit and nut bar – that lovely mix of raisons, hazelnuts and chocolate. The banana adds more creaminess and the dates give a tiny hint of caramel.
You could really be decadent and replace the cacao nibs with some milk chocolate chips or small buttons – but for now I’m sticking to the slightly healthier option.
The texture is like a thick smoothie with added crunchy bits – best eaten with a small spoon to savour each mouthful!
Buck hazelnut bowl (serves one)
- 50g buckwheat – soaked in water overnight and then rinsed
- 100ml hazelnut milk
- 1 banana
- 3 dates (I used Deglet nour which are a little smaller than medjool – so if you use medjool you probably only need 1 or 2)
- Cacao nibs
Blend the buckwheat, banana, dates and hazelnut milk. Put the mixture into a bowl or glass and stir through some cacao nibs, raisons and whole hazelnuts. Then put a few more on the top to decorate. I used a very generous sprinkle of cacao nibs, around 25g raisons and about 10 hazelnuts.