Heat a skillet over medium heat and add the pistachios. Toast them for 2 minutes without oil or butter until lightly browned and fragrant. Then let them cool on a plate and chop them finely.

Peel the bananas and add them to a blender along with the cocoa powder, cinnamon, and coconut yogurt. Blend everything into a thick, creamy smoothie.

Pour the smoothie evenly into two bowls.

Divide the remaining coconut yogurt over the bowls. Garnish with fresh raspberries and the finely chopped pistachios for a crunchy touch. Enjoy!