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Homemade chocolate hazelnut milk with amazing flavor and aroma!
With the leftover pulp we make delicious truffles!
Vegan and raw vegan! 🙂

Plant-based milks have entered our lives for good. We can now find them very easily in stores in a wide variety. But in these milks, there are four major possible disadvantages compared to homemade vegetable milks:

  1. They usually contain preservatives, flavor enhancers, thickeners, dyes etc. Although they're vegan, they're not the best for our health.
  2. They are a lot more expensive.
  3. It's more likely to run out of those milks, rather than a handful of nuts.
  4. Some of these companies are also active in others non vegan markets, which usually market animal milk products. That is to say, yes, this shift to vegan products is positive, but on the other hand, at the same time, we support exactly what we are fighting for. The exploitation of non-human animals.

With our own homemade plant-based milk we overcome the above obstacles. Not only do we make it ourselves, so it is as close as possible to vegan values, but also our recipe is super simple and contains only pure ingredients.

The same recipe can be followed using other nuts such as almonds or walnuts. Our recipe is also raw vegan as long as we use raw hazelnuts or other raw nuts.

In addition to this recipe, we will have another surprise bonus! The vegan chocolate hazelnut truffles that we will make based on the part of the hazelnuts that will be left over from the milk. Nothing is wasted in this recipe. We make the most out of the nuts we will use.

The only downside (if we can call it that) is that homemade plant-based milk does not contain B12. This essential vitamin for the human body that some vegan milks contain, with which they are artificially enriched (as B12 is not present in nuts). Of course, this can be easily overcome by taking B12 supplements. That is, we will either take B12 directly from supplements or we will get it from fortified vegetable milks (or other products) to which the companies have added it. For more information about B12 you can read our article "Vitamin B12 and vegan diet: Everything you need to know”.

Try our recipe with any nut you prefer and we are waiting for your ideas in the comments below.


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Photo of a glass bottle with homemade chocolate hazelnut milk, with a background of chocolate truffles that we make with whatever is left over from the hazelnuts. In the foreground, low, there are also raw hazelnuts. A vegan and homophagic recipe from All About Vegans com.

Homemade chocolate hazelnut milk (and truffles with the leftovers)

Homemade chocolate hazelnut milk with amazing flavor and aroma! With the leftovers from the milk, we make delicious truffles! Vegan and raw vegan! 🙂
5 from 5 votes
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Course: Dessert, Drinks, milks, drinks
Cuisine: Raw Vegan, Vegan, Raw
Keywords: raw, raw vegan, vegan, vegetarian, milk, drink, chocolate, homemade, truffles, plantbased
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 1 liter of vegetable milk and 15 truffles
Calories: 1053kcal
Author: Thodoris Tibilis


Ingredients for vegan hazelnut milk

  • cup hazelnuts (preferably raw)
  • 1 liter water (preferably cold)
  • 2 Tbsp cacao powder
  • 3 Tbsp maple syrup or agave syrup

Ingredients for vegan chocolate truffles

  • what was left in the cloth
  • 6 dates pitted
  • ¼ cup walnuts or other nuts
  • 2 Tbsp peanut butter
  • 2 Tbsp maple syrup or agave syrup
  • 1 Tbsp cacao powder

Vegan Truffle Coating Ingredients (Optional)

  • 3 Tbsp grated coconut or vegan grated chocolate or crushed nuts or cacao powder


Homemade vegan chocolate milk from hazelnuts

  • Blend all the ingredients for the vegan hazelnut milk in the food processor or blender.
  • Put the mixture from the blender in a nut strainer bag (or a clean piece of cloth) and twist it with force over a big bowl, in which you will collect your milk.
  • Keep it in the refrigerator (ideally in a glass bottle with the lid closed) for about 3 days.

Vegan chocolate truffles

  • Heat the peanut butter and maple syrup (or agave) in a small saucepan over low heat for 2 minutes (or until melted).
  • Blend the content of the saucepan and all the other ingredients for the truffles in the blender. It shouldn't become completely creamy, just with a little texture.
  • Shape them into balls and if you want roll them on the coconut or whatever else you choose for the coating.


Calories: 1053kcal | Carbohydrates: 172g | Protein: 21g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Sodium: 385mg | Potassium: 1804mg | Fiber: 22g | Sugar: 127g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 6mg

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