Homemade chocolate hazelnut milk (and truffles with the leftovers)
Homemade chocolate hazelnut milk with a wonderful taste and aroma! With what is left of the milk we make delicious truffles! Vegan and vegetarian! :)
Servings 1 liter of vegetable milk and 15 truffles
Calories 1053kcal
Ingredients
Ingredients for vegan hazelnut milk
- ⅓ 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
Instructions
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.
Nutrition
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