Yield: 1 serving
- 1⁄2 cup Oregon hazelnuts
- 1 banana, frozen and cut into chunks
- 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
- 2 teaspoons honey or maple syrup
- 1 cup ice cubes, crushed
- 1 teaspoon instant espresso powder
- 1 banana, thinly sliced
- 1 tablespoon cocoa nibs
- 1 tablespoon hemp seeds
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.