Chocolate hazelnut milk
Drain and rinse hazelnuts (discard soaking water).
Add filtered water and hazelnuts to a high-speed blender. Blend on high speed for 2-3 minutes.
Pour mixture in a nut milk bag or cheesecloth over a large bowl. Squeeze firmly until most of the liquid is released (You can save the hazelnut pulp for another recipe or discard).
Rinse out the nut milk bag and the blender well. Place the nut milk bag over the blender and pour the strained milk back into the blender through the bag. This will catch any remaining pulp. Squeeze bag over the blender to release any remaining liquid.
Now add the cocoa powder, vanilla extract, maple syrup, and salt. Blend on high for 30-60 seconds. Taste for flavour and add more cocoa, maple syrup or salt if needed.
Place in an airtight container and chill for 1-2 hours before serving. This lasts 3-5 days in the fridge.
1 cup hazelnuts, raw (soaked in water for 8 hours or more)
4 cups water
4 tablespoons maple syrup, date paste, (or agave)
3-4 tablespoons cocoa powder (or cacao powder)
1 teaspoon vanilla extract
¼ teaspoon salt