Hawaij Chocolate Smoothie

Thick, chocolatey, warmly spiced smoothie with Never Not Eating Hawaij, tahini and dates.

The Stuff:

• 1 Cup cold water (or swap half for oat milk)
• 1 Large ripe banana, sliced and frozen
• 1.5 Tablespoons unsweetened cocoa powder
• 2 Tablespoons hemp hearts
• 1 Tablespoon malt powder
• 2 Tablespoons collagen powder (about 1 scoop)
• 0.5 Teaspoon Never Not Eating Hawaij
• 1 Tablespoon tahini
• 2 Medjool dates, pitted
• 0.3 Teaspoon vanilla extract
• 1 Pinch sea salt
• 4 Ice cubes

The Method:

1. Liquid first: Pour 1 cup cold water (or swap half for oat milk) into the blender, then add 2 pitted Medjool dates so they soften while you add everything else.
2. Add powders and spice: Add 1.5 tablespoons unsweetened cocoa powder, 1 tablespoon malt powder, 2 tablespoons collagen powder (about 1 scoop), 0.5 teaspoon Never Not Eating Hawaij, 2 tablespoons hemp hearts, 1 tablespoon tahini, 0.3 teaspoon vanilla extract and 1 pinch sea salt. Having the powders sit in liquid keeps them from clumping on the lid.
3. Add frozen fruit and ice: Top with 1 large ripe banana, sliced and frozen, and 4 ice cubes.
4. Blend: Blend on high until completely smooth and the dates are fully broken down. Add a splash more water if it's too thick to move.
5. Taste and serve: Taste and adjust: more Hawaij for spice, another date for sweetness, a little more salt to sharpen the chocolate. Pour and finish with a pinch of Hawaij and a few hemp hearts on top.

Notes:

Frozen banana plus ice gives a milkshake texture; with a fresh banana, double the ice. Collagen is unflavoured, so it won't change the taste.

Optional extras:

• Mocha: Add a shot of espresso or ¼ cup cold brew.
• More filling: Add 2 tablespoons rolled oats.
• More protein: Add ¼ cup Greek yoghurt or a scoop of chocolate protein powder.
• Creamier: Replace some or all of the water with oat milk.
• Garnish: Cacao nibs or a little orange zest.