For 2 people    

Preparation time: 5 minutes

Difficulty: easy

Ingredients

2 plain yogurts (dairy-free option: coconut milk or soya yogurt, for example)

1 scoop chocolate protein powder (if you don’t have any and like chocolate, substitute with tablespoons chocolate hazelnut spread)

1 tablespoon cocoa powder

3 tablespoons hazelnut butter

½ glass milk

1 glass of unsweetened puffed rice (like Rice Krispies)

Preparation

First, for the hazelnut butter: if you can’t find a kosher option, you can make it yourself as it is very easy. Take 150g/ 5,30 oz of raw hazelnuts, check them and toast 5 minutes in the oven at 180°C / 350F. Once they are nicely roasted, place them in a cloth, tie it in a bundle, and rub between your hands. This trick will easily remove the skin. Then put the hazelnuts in your food processor and blend using the blade attachment. The hazelnuts will first become finely ground, before turning into puree, and finally butter. The food processor needs to blend for a good 3-5 minutes before the mixture becomes creamy like butter. You can then store this nut butter up to 3 weeks in your fridge, in a glass jar.

To make the smoothie, empty one yogurt in the blender, add the protein powder, cocoa powder, half the puffed rice and half the milk. Blend until smooth. Pour in a glass. Rinse the blender, add the other yogurt, the hazelnut butter, the rest of the puffed rice and milk and blend. In a breakfast bowl, pour one layer of chocolate smoothie, then pour some hazelnut smoothie in the middle, and so on and so forth, to create concentric circles of different colors. Using a spoon handle, you can then draw a flower by drawing lines from the middle towards the edges of the bowl.

Enjoy!