Roast hazelnuts on a sheet pan for about 10 minutes in a oven pre-heated to 190C, rotating pan and tossing around nuts half way through. Keep an eye on them as they can burn very quickly.

Once cooled, allow kids to rub a few nuts together in their hands until skins come off.

Put the shelled nuts in a food processor and grind until a smooth, liquid , runny texture for about 5-8 minutes depending on your food processor. The kids get to press the buttons. Add other ingredients and grind for another 3-5 minutes.

Spread two tablespoons on top of a crepe and top with sliced bananas, fold in half then quarter and enjoy. You could also use as a dip for fresh fruit to encourage more healthier dessert options.

Transfer excess to a sterilised jam jar and you can store for up to 4 weeks refrigerated.