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Prep time: 10 min
Cook time: 10 min
Servings: 10
Yield: 2 glasses
If using the milk, it’s best to store the recipe in the refrigerator, where it should stay good for two to three weeks.
Ingredients
240 gr hazelnuts
1 1/2 tbsp pure vanilla extract
1/4 cups Ghirardelli cacao powder, unsweetened
1/3 cups monk sugar
3-4 tbsp hazelnut syrup
1/4 tsp sea salt
1/2 cup unsweetened almond milk
Direction
If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off. Blend the nuts in a nutribullet or vitamix until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella!
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