Add the frozen banana, almond milk, ice, hazelnuts, espresso, dates, cacao powder, vanilla, and sea salt to a high-speed blender, and blend until smooth and creamy.
Add in the cacao nibs and blend for a few seconds to roughly chop and incorporate them into the smoothie.
I've only tried making this in my own high-speed blender, and I'm not sure that a regular one will cut it because there are some roasted, non-soaked hazelnuts involved. 2 tablespoons of hazelnut butter might be a good replacement if you're unsure about your blender's power.
This espresso chocolate hazelnut shake from tastes super decadent, but is made with all wholesome and vegan ingredients. Perfect breakfast!