Ingredients:

170-180g raw hazelnuts

25g cacao powder

2-3 tablespoon date/ maple syrup

Pinch of salt

1 teaspoon vanilla extract

1-2 tablespoon coconut oil

150-170ml plant-based milk

 

 

 

 

Preparation:

 

Dry roast around 170-180g hazelnuts on low/medium heat, then let them cool,

Peel away as much of the shell as possible, then transfer to a blender and blend for good few mins. You may need to scrape the sides of the blender with a spatula a few times.

Once it is smoothly blended, add around 25g cacao (you can use cocoa too), 1-2 tablespoon coconut oil, 2-3 tablespoons date/maple syrup (depending on how sweet you would like to make it), a pinch of salt, a teaspoon of vanilla extract and around 150-170 ml plant-based milk of choice. Mix until smooth.

 

Store in a glass container for up to 14 days.