— MAKES 1,5 LITER
1 CUP HAZELNUTS, SOAKED OVERNIGHT
3 MEDIUM SOFT DATES
4 CUPS WATER
A PINCH OF SALT
2 TBSP CAROB POWDER
1 TSP VANILLA POWDER
3 SMALL BANANAS
1 TBSP HAZELNUT BUTTER (OPTIONAL)
1 - Make hazelnut milk. Drain and rinse hazelnut and place them in
a blender together with dates, water and salt. Blend on high speed for 30 seconds. Strain through a nut milk bag (or cheesecloth) into
a large bowl. Pour the strained milk back into the blender.
2 - Add carob powder, vanilla powder, bananas and hazelnut butter to the blender and blend until smooth.
3 - Drink as it is or serve with banana slices and cacao nibs.
Store leftovers in a sealed bottle in the fridge for up to four days.
NOTE / You can save the nut pulp left from making hazelnut milk
in the freezer. It is a good base for raw snacks and desserts.