Place your frozen banana chunks into a high-speed blender or food processor. It is vital that the bananas are fully frozen; fresh bananas will result in a runny smoothie rather than a thick, ice-cream-like consistency. Add the cocoa powder, hazelnut butter, vanilla extract, and a tiny pinch of sea salt to enhance the chocolate flavors.

Pour in the almond milk, starting with just two tablespoons. Turn your blender on the lowest setting and use a tamper to push the frozen fruit down into the blades. If you do not have a tamper, stop the blender frequently to scrape down the sides. Blend until the mixture is completely smooth and looks like soft-serve ice cream. Avoid adding too much liquid, as this ruins the “smoothie bowl” thickness.

Scoop the thick chocolate mixture into a chilled bowl. Smooth the top with the back of a spoon. Arrange your granola in a neat line on one side, then add your sliced strawberries and crushed hazelnuts. Finish the bowl with a generous drizzle of hazelnut spread or melted dark chocolate. Serve immediately before it begins to melt.