15g(0.5 oz) about 4 small chunks dark chocolate, chopped (check the brand for gluten-free if required)
240ml(1 cup) unsweetened almond milk
30 ml(1 oz) shot of espressoor 1 tsp instant coffee granules mixed with 2 tbsp water
3tbsprolled oatscheck the brand for gluten free if required
½a ripe, medium-sized banana
8hazelnuts
1tspchia seeds
1tspmaca powderoptional
2tbspcold water
Instructions
Add the dark chocolate to a jug, pour in the milk and the espresso. Microwave until the mixture is warm and the chocolate has melted (you can do this in a pan if you prefer).
15 g (0.5 oz) about 4 small chunks dark chocolate,, 240 ml (1 cup) unsweetened almond milk, 30 ml (1 oz) shot of espresso
Place the oats, banana, hazelnuts, chia seeds, maca powder, the water, and approx. a fifth of the milk mixture to your smoothie maker or blender. Add in an extra splash of cold water if you think the liquid is too warm (see the warning above about hot liquids and smoothie makers).
3 tbsp rolled oats, ½ a ripe, medium-sized banana, 8 hazelnuts, 1 tsp chia seeds, 1 tsp maca powder, 2 tbsp cold water
Blend on high for a minute until the oats and chia seeds have been completely incorporated.
Whilst it's blending, further heat the rest of the milk mixture until hot, but not boiling.
Pour the blended oat mix into your cup, stir in the milk/chocolate mix, and serve.