Ingredients: 50 g hazelnuts 3 ripe medium sized bananas, cut into chunks and frozen
1/2 teaspoon vanilla bean paste (or vanilla extract) 2 1/2 tablespoons raw cacao powder or cocoa 1/4 cup plant milk of choice
What to do: Preheat the oven to 180C. Spread the hazelnuts in a single layer on an oven tray.
Bake for between 7-10 minutes, checking and stirring them every few minutes, as they can go from perfect to burnt in moments. You’ll know the hazelnuts are done when they become deeper in colour and give off a good nutty fragrance. You may even hear small cracking sounds.
When the hazelnuts are done, tip them out into another dish to cool, as they’ll continue cooking in the hot oven tray.
Allow to cool, then remove the skins by rubbing handfuls of them between the palms of your hands and allowing the skins to fall away.You won’t remove all the skins this way, but any loose ones will bereleased.
Pick out the nuts, and roughly chop. Tip into a sieve to allow the fine particles to fall away, and set aside.
Place the bananas, vanilla bean paste, cacao and milk into the bowl of a food processor or high-speed blender.
Blend until you have a rich, creamy texture, pushing down the sides as needed. Remove into a mixing bowl, and (reserving 2 tablespoons of the nuts to garnish), fold through the nuts.
Serve at once, sprinkled with reserved hazelnuts.