VEGAN NUTELLA NUT MILK
480 ml (2 cups) filtered/bottled water for soaking
A pinch of Himalayan rock salt (sea salt)
200 grams (2 cups) raw hazelnuts (peeled or unpeeled)
480 ml (2 cups) cold filtered water
3 tablespoons unsweetened cocoa powder
1 teaspoon natural vanilla extract or vanilla flavouring
Pour 480ml (2 cups) filtered/bottled into a large bowl/pan and stir in the salt. Add the raw hazelnuts, making sure the nuts are completely covered with water. Cover and soak at room temperature for at least 8 hours, preferably up to 24 hours. Drain and rinse the nuts.
Prepare a fine sieve or colander by lining with cheesecloth and placing it over a large bowl. If you have a nut milk bag, use that.
In a large blender, combine the soaked hazelnuts with the 480 ml (2 cups) of fresh filtered/bottled water (not the same water you used for soaking). Puree with a handheld blender until completely smooth.
Pour the pureed mixture through the sieve or nut milk bag, using a spoon to push the liquid through. Strain well, squeezing the cheesecloth at the end to expel all the liquid.
Add the Modern Nature Liquid Stevia Drops Sweetener and cocoa and blend again until everything is combined. Taste and add a little more Modern Nature if you would like it sweeter. Store in the refrigerator for up to 4 days.