Preheat oven to 350F.
Spread the hazelnuts out over a small baking tray and toast in oven for 8 to 12 minutes or until fragrant and lightly golden.
Transfer to an airtight container and secure the lid. Vigorously shake the container until most of the skins have peeled off of the hazelnuts.
Transfer the peeled nuts to a food process and discard the skins. Process for 4 to 5 minutes or until smooth and glossy, stopping to scrape down sides every few minutes.
Add the bananas, avocado, cacao powder, maple syrup, vanilla, and sea salt to the food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
Divide between four serving glasses. I recommend chilling the pudding for at least 1 hour for optimal texture; however, you can enjoy it as is if you want an immediate chocolate fix.
Add desired toppings and serve.