A Picture is worth a thounsand words, this one has three: Hazle nut milk, Cacao, Vanilla and Palm Sugar3
We have to thank Caffarel for the invention of Gianduja , a mixture of hazel nuts and cacao, from this blend many creations of chocolates and spreads like Nutela have come to existence. This recipe resembles a raw version of amazing ingredients in their natural form, creating delicious and healthy drink.
Hazle nuts or filbert nut are rich in oleic acid, vitamin E and antioxidants.
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2 Cups of hazel nut milk*
2 Tbs raw cacao nibs
1 Tsp vanilla extract
3 Tbs of palm sugar
1 pinch of sea salt
Blend hazel nut milk with all ingredients on a high speed blender until smooth, for a thicker consistence use 1 tsp of Irish Moss Paste
*Blend 1 cup of raw hazel nuts with 2 cups of water for 20 seconds, drain using a milk bag or fine mesh drainer, dehydrate pulp and keep on freezer for further recipes.