Chocolate Hazelnut Milk (Dairy Free)


1 ½ cups raw, unsalted hazelnuts, soaked 6 hours in room temp water

4 ½ cups filtered water

1 ½ tsp vanilla bean paste

1 tsp lemon juice

¼ tsp salt

1 tsp cinnamon

4 tbsp maple syrup

1 tbsp melted coconut oil

2 scoops FlavaMix Performance Cocoa


Soak hazelnuts for 6 hours, then drain and rinse. Add to blender with filtered water and blend on high for 1-2 minutes. Strain through a cheesecloth or nut milk bag and discard pulp or use it in a recipe. Return milk to blender and add all other ingredients. Blend 1 min on high before pouring into glass bottle. Store in refrigerator for 5-7 days. You may need to shake or stir before consuming – separation is natural.