Chocolate Hazelnut Vegan Milk
Rich, creamy, and deliciously flavored, this vegan milk is the perfect choice for your cereal breakfast bowl.
- 1 cup raw hazelnuts soaked overnight
- 1/2 cup unsweetened dessicated coconut
- 2 tsp raw cacao
- 1 tsp agave nectar or organic raw honey, but it won't be vegan
- 1/8 tsp sea salt just a pinch
- 2 cups purified water
Drain the water from the soaked nuts and rinse well.
Place all ingredients in a blender and process for five minutes, with pauses.
Strain the liquid with a nut bag or a fine strainer.
Serve right away or keep in the refrigerator in an airtight container for one-two days.