Chocolate Hazelnut Vegan Milk

• Vegan
• Gluten free

• Produce

  • 2 tsp Cacao, raw

• Condiments

  • 1 tsp Agave nectar

• Baking & Spices

  • 1/8 tsp Sea salt

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened dessicated
  • 1 cup Hazelnuts, raw

• Liquids

  • 2 cups Purified water

Found on theawesomegreen.com

Description

Ingredients

• 1 cup raw hazelnuts, soaked overnight
• ½ cup unsweetened dessicated coconut
• 2 tsp raw cacao
• 1 tsp agave nectar (or organic raw honey, but it wont be vegan)
• ⅛ tsp sea salt (just a pinch)
• 2 cups purified water
• 1 cup hemp hearts
• ½ cup unsweetened dessicated coconut
• 2 tsp matcha powder
• 1 tsp agave nectar (or organic raw honey, but it wont be vegan)
• 2 cups purified water
• 1 cup sesame seeds, soaked overnight
• ½ cup almonds, soaked overnight
• 1 tsp agave nectar (or organic raw honey, but it wont be vegan)
• ½ cup strawberries, fresh or frozen
• 2 cups purified water

Directions

• 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.
• 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.
• Drain the soaked seeds and nuts and rinse well.
• Add all the ingredients in the blender and process for five minutes, with pauses.
• Strain the liquid with a nut bag or a strainer.
• Place the strawberries in the blender and process to obtain a fine puree.
• Distribute evenly the strawberries into the serving glasses, then pour the sesame milk.
• Serve right away.