cocoa nib hazelnut shake

In this rich, thick smoothie, coffee granules give the chocolate a deeper flavor, and cocoa nibs create a slightly gritty texture (sort of like Turkish coffee), but if either of these are not to your taste you can leave them out. Hazelnuts can also be replaced with raw almonds.

Makes 2 cups

1 cup nondairy milk

1/3 cup (50g) raw hazelnuts

5 soft dates, pitted

3 tablespoons cocoa powder

1 teaspoon vanilla

1 teaspoon instant coffee granules

pinch of salt

6 ice cubes (about 1/2 cup)

1/4 cup cocoa nibs

In a blender, add the milk, hazelnuts, dates, cocoa powder, vanilla, coffee granules (if using). Blend on a high for a couple minutes, until completely creamy. Add the ice cubes and 3 tablespoons of the cocoa nibs, and blend until broken down (if you blend the ice too long it will melt, resulting in a watery smoothie). Serve immediately, garnished with the remaining cocoa nibs.