- 3 cups water (750 milliliters)
- 1 cup unsalted raw hazelnuts (150 grams)
- 4 dates
- 2 tbsp carob or cocoa powder
- Soak the hazelnuts in water overnight.
- Drain, rinse and blend the hazelnuts with the water until well blended and almost smooth.
- Strain the milk using a cheesecloth or a strainer.
- Pour the milk in a blender and blend with the dates and cocoa or carob powder.
- Store the hazelnut chocolate milk in a sealed container in the fridge for 3 or 4 days.