Grab a pan (15 × 15 cm) and cover it with baking paper or with cling wrap.

Melt chocolate, coconut oil, and honey in a double boiler.* Place the bowl aside.

Blend bananas and avocados in a food processor and add them to the chocolate.

Add cocoa powder, chopped hazelnuts, and vanilla extract.

Pour the batter into the pan, smooth the surface with a spatula, and place in the freezer for at least 3–4 hours.

Cut into 12 cubes and serve while chilled.

Store the leftovers in the fridge. The cubes won’t melt down.

* For a double boiler you’ll need two dishes: a stainless steel or glass bowl and a pot. Take a pot and a glass or stainless-steel bowl. The bottom of the bowl must not touch the bottom of the pot. Pour a few inches of water into the pot and heat it. Crush the chocolate into the bowl. Once the water is boiling, turn the heating down to medium and put the bowl with the chocolate over the pot. Constantly stirring, melt the chocolate.