A recipe using my nutmilk kit (see it here)
- 2 cup hazelnuts
- 2-3 cups filtered water
- 1/2 teaspoon of vanilla extract
- 1/3 cup of cacao nibs (raw) or 2 Tablespoons of cacao (raw) or cocoa (not raw) powder
- 2 Tablespoons of agave
- pinch of salt
- pinch of cayenne
- Soak hazelnuts in 4 cups of water for 8-12 hours (if you want it to be raw). The nuts will float, and that’s okay. Then drain and rinse before adding to the blender. If you’d rather have more flavor and don’t care for the milk to be raw, then roast the hazelnuts lightly: preheat oven to 325ºF, spread hazelnuts on a pan in the middle rack of your oven and toast until fragrant and slightly darkened in color (12-15 minutes).
- Place all ingredients in a blender and puree for about a minute on an average blender. Pour out contents through the nutmilk bag over a pitcher or bowl and squeeze.
- Good hot or cold. Keep refrigerated in an air tight bottle or jar for up to 3 days.
- I know that the milk is what you came for, but the pulp is equally valuable! Leftover pulp can be dehydrated on low heat in the oven and kept as hazelnut meal or used wet immediately in these spicy chocolate truffles:
Spicy Chocolate Truffles:
- 1 cup (roughly) wet hazelnut pulp
- 1/2 cup cacao powder
- 8-10 medjool dates (pits removed) and soaked in lukewarm water for 15 minutes
- pinch sea salt
- 2 tablespoon maple syrup
- pinch of cayenne pepper
- 1/3 cup chopped almonds
In a food processor, blend together the hazelnut pulp and cacao (or cocoa) powder. Once well mixed, add the soaked dates, maple syrup, salt, and pepper until the consistency is such that you can pick up little tablespoon size pieces and roll them into balls. Let cool in the fridge for at least 2 hours before eating.
If you really want to go crazy (or if you’re me), melt some chocolate chips in a double broiler and then dip these babies in there to have a hard chocolate shell. Let stand in the fridge again for at least 30 minutes, then serve.