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Cacao Hazelnut Milk

Cacao Hazelnut Milk

Roasted hazelnut milk with cacao powder and lightly sweetened with dates.

Yield: about 4 cups

Servings 4
Author Maryanne Cabrera


  • 2 cups raw hazelnuts
  • 4 cups filtered water
  • 3 pitted dates
  • 2 Tablespoons cacao powder, or unsweetened cocoa powder


  1. Preheat oven to 350 degrees F. Bake hazelnuts for 10-12 minutes until toasted and skins begin to separate from hazelnut. Rub the warm hazelnuts in a clean dish towel to remove the skins. Let hazelnuts cool to room temperature.

  2. Place cooled hazelnuts in a jar or bowl. Pour in enough cool water to submerge the nuts. Cover and let sit for at least one hour, up to 24 hours. 

  3. Drain and rinse the hazelnuts. Place in blender. Add filtered water, pitted dates, and cacao powder. Blend at the highest speed for 45 seconds to 1 minute until the nuts have been ground.

  4. Separate liquid mixture using a nut bag, or cheese cloth set over a mesh strainer. Discard hazelnut pulp, or save to add to smoothies, baked goods, or pancake batter.* 

  5. Pour cacao hazelnut milk into an airtight container and keep chilled in the fridge for up to three days. Shake well before servings. Mixture will separate as it sits. 

Recipe Notes

  • Cacao hazelnut milk keeps in the fridge for 3 days. Mixture will separate as it sits. Shake well before serving. 
  • I used this cacao powder. Cacao powder is a less processed cocoa powder. If you don't have cacao, simply substitute unsweetened cocoa powder for the same results.