Rebel Kitchen Chocolate Hazelnut Smoothie Bowl

How every day should begin….

So when the wonderful guys at Rebel Kitchen sent me their new range of mylkshakes, it only felt right to put one in my daily breakfast smoothie.

I went for the chocolate hazelnut to start, and boy I wasn’t disappointed! It made my smoothie creamy and chocolate-y without it being too rich.

It paired beautifully with some frozen banana, and I still managed to get a big handful of greens in without the smoothie turning a nasty green colour. So win win!

Topped with runny almond butter and coconut to get in some good fats, I also added some seedandbeanchocolate and frozen raspberries for a nice fruity texture.

Smoothies literally are my favourite way to start the day. You can pack in so much goodness and they’re so quick and easy to make. My least favourite part is cleaning the blender, but hey, first world problems right? So I’ll stop there…

I’ve still got another 3 flavours to try, so stay tuned for more rebel heaven.

takes 2 minutes

makes 1 bowl

Ingredients

250ml Rebel Kitchen Chocolate Hazelnut Mylk

1/2 avocado

1 scoop of protein powder (optional)

1 teaspoon of almond butter (I used Meridian)

1 teaspoon of cacao powder

1 tablespoon of chia seeds

1/2 frozen banana

5 ice cubes

handful of fresh or frozen spinach

toppings of choice

Method

1. Simply add everything to your food processor/smoothie maker and blend until combined.

2. Empty into bowl and top with your favour toppings. I chose grated dark chocolate, frozen raspberries, desiccated coconut and more almond butter.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats