Chocolate Hazelnut Milk
Chocolate hazelnut milk is a vegan nut milk made with toasted hazelnuts, cacao powder, and just a couple of dates to sweeten the deal ~ YUM!
Servings: 2 cups
Equipment
- blender
- nut bag or cheesecloth for straining
Ingredients
- 1 cup whole raw hazelnuts
- 2 dates, or more to taste
- 2 Tbsp cacao powder, (aka unsweetened cocoa powder)
Instructions
- Preheat the oven to 350°F.
- Put the hazelnuts on a baking sheet and toast in the oven for 12-15 minutes. Give the pan a shake once or twice during cooking. Be careful not to let them burn.
- Put the nuts in a clean kitchen towel and rub together vigorously to remove the skins. Note: Don't worry if some of the skins remain, that's perfectly fine.
- Put the skinned hazelnuts in a jar or bowl and cover with clean cold water. Let soak for at least 2 hours, or, preferably, overnight.
- Drain the nuts and put them into a blender. Add 2 cups filtered water, the dates, and cacao powder. Blend on high until smooth and creamy.
- Strain the milk through a nut bag, or several layers of cheesecloth, squeezing firmly to get all the liquid through. Discard the remaining nut solids or use in a smoothie.
- Your chocolate hazelnut milk will keep in the refrigerator for at least a week.
Nutrition
Serving: 1 cup · Calories: 408 kcal · Carbohydrates: 18 g · Protein: 10 g · Fat: 37 g · Saturated Fat: 3 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 28 g · Sodium: 1 mg · Potassium: 530 mg · Fiber: 8 g · Sugar: 7 g · Vitamin A: 13 IU · Vitamin C: 4 mg · Calcium: 78 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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