Yield: 1 serving

Directions

Preheat oven to 350°F.

On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.

In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.

Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.