Go Back
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


  • 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.
  • 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. 
  • 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.
  • 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.* 
  • 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. 


  • 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.