Preheat the oven to 350°F. In a medium mixing bowl, combine the Brazil nuts, coconut, hemp seeds, honey and salt. Make sure it's well mixed and the nuts begin to stick together in clusters. Transfer to a parchment-lined baking sheet, arrange in an even layer and bake in the oven until the seed mixture is lightly browned, 10 to 15 minutes. Begin watching after 10 to make sure they don't burn. Remove from the oven and set aside to cool completely on the tray.
Meanwhile, make the smoothie bowl: add the bananas and strawberries and coconut milk to the bowl of a blender or food processor. Puree until smooth, adding more ice as necessary to create a thick frosty consistency. Serve in a bowl, topped with some of the Brazil nut crunch.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.