I’ve noticed a distinct lack of nutella-ness in my life, lately so I was inspired to create my own recipe with hazelnuts and chocolate.
You will need to soak your hazelnuts overnight or for at least 6 hours first. This softens them and removes enzyme inhibitors. Once your ready to make your nut milk, drain and discard the water. Rinse well and add to the blender.
Along with the hazelnuts, add your clean water, raw cacao powder, vanilla extract and pitted dates.
Blend! Some blenders even have a ‘Nut Milk’ setting, which is helpful but don’t worry if yours doesn’t.
Prepare a large bowl or jug and add the nut milk bag to it. Slowly pour the milk into the bag and squeeze the liquid into the bowl. Keep squeezing until you are just left with the “pulp” of the hazelnuts in the bag. (Don’t throw the pulp away – you can use this for baking!)
Once you’ve collected all the milk, simply pour it into 4 glasses or bottles and serve!
The milk can be kept in a container in the fridge or up to 5 days. And you know that leftover pulp?
Why not make some cookies (you can make them baked or raw) or brownies, chocolates or even dry and grind it into a powder/flour!
- 1 cup raw hazelnuts, preferably organic soaked overnight or at least 6 hours in 3 cups water
- Another 3 cups filtered water
- 2 tbsp raw cacao powder
- 2 tsp vanilla extract
- 5 medjool dates, pitted
- Drain the hazelnuts and rinse them well.
- Add to a high-powered blender, along with the filtered water, raw cacao powder, vanilla and dates.
- Blend until smooth.
- Prepare a large bowl or jug and place a nut milk bag or muslin / cheesecloth on top. Pour the milk through and squeeze out as much of the liquid as you can until you just have pulp left in the bag / cloth.*
- Pour into glasses or bottles and enjoy! The milk can be kept in a bottle or container in the fridge for up to 5 days.
* Don't throw the pulp away! It can be used for cookies, chocolates, brownies and more.