First, toast the hazelnuts on a baking tray in the oven at 180c for 10 mins. Let them cool and rub them with a cloth to get the skins off.
Once cool, place the toasted hazelnuts in the food processor and blend well until almost a paste then add the frozen bananas, cacao, sea salt and almond butter. Process until smooth.
If it needs a little bit of liquid to get it churning then add little almond milk, coconut milk or water until it combines.
Serve immediately. I enjoy mine with toasted hazelnuts, berries and coconut flakes, but you can add any toppings you want!
Images: Holly Clark Photography