This creamy 3-ingredient hazelnut milk will blow your mind and stop you from ever using store bought plant based milks again. It is creamy, rich and decadent with a little sweet note from dates and the roasting of the hazelnuts. You are welcome

More yummy drinks:

• Cacao Shake – The ultimate vegan chocolate drink
• Celery Juice
• Turmeric Latte
• Beetroot Berry Smoothie

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Creamy 3-ingredient hazelnut milk

Servings 1 bottle

Author Luna Linnemann

Ingredients

• 1 cup roasted hazelnuts
• 3 cups water *
• 3 dates **

Instructions

• If your hazelnuts aren't roasted, roast them on a baking tray in the oven at 150℃/300℉ for 15-20 minutes. Make sure they don't burn. Usually, they need to be taken out of the oven just before you think they are ready, as the oil inside which by now will be hot, will continue to roast a bit until they cool down. Allow them to cool down and optionally you can remove the skin by rubbing them in a towel.
• Add all ingredients to a high speed blender and blend for about 1.5-2 minutes or until smooth. If you don't have a high speed blender, simply blend for the same amount of time and pour through a strainer.
• Enjoy as is or with some lovely homemade granola, in a smoothie or an ice coffee.

Notes

* you can add more water for a thinner version as this is quite rich and creamy.

** you can add more dates for a sweeter version or leave them out all together for a more neutral tasting plant based milk.

The post Creamy 3-ingredient hazelnut milk appeared first on Cumin and Yin.

AD: This recipe was developed for Camilles Cacao Love

Liquid gold, also known as cacao, is how it feel to drink this Cacao Shake. It is the most mouthwatering delicious vegan chocolate drink. Velvety soft, rich and ultra smooth.

More yummy chocolate treats:

• Snickers Cups
• Vegan Wholesome Chocolate Spread
• Orange Chocolate Truffles
• Chocolate oatmeal – bliss in a bowl
• Black Bean Bliss Balls

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Cacao Shake – Vegan Chocolate Shake

Course Beverages, Dessert, Drinks, Sweet Treat

Author Luna Linnemann

Ingredients

• 2 frozen ripe bananas (app. 250 g)
• 100 g cacao
• 1⅓-2 cups plant milk *

Instructions

• Measure the cacao and add to a high speed blender with the plant milk. Blend until smooth. (If the drink has become a bit too warm from blending, let cool or add some ice cubes).
• Add in the ripe bananas and blend until smooth.
• Enjoy right away or add a large handful of ice cubes and place in the fridge for up to an hour. Herefter it will start to melt and not be as creamy and delicious.

Notes

*depends on preference in consistency. The picture has 1⅔ cups plant milk.

The post Cacao Shake – the ultimate Vegan Chocolate Drink appeared first on Cumin and Yin.

AD: This recipe was developed for Camilles Cacao Love

Peanut Butter, Dates and Cacao will give you the most delicious Snickers Cups you can imagine. Feel free to share a cup with someone you care about and feel how the powerfull depth of the cacao fill both your hearts and bellies.

More yummy chocolate treats:

• Vegan Wholesome Chocolate Spread
• Orange Chocolate Truffles
• Chocolate oatmeal – bliss in a bowl
• Black Bean Bliss Balls

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Snickers Cups

Healthy, hearty Snickers cups – Yummy in my tummy!

Cook Time 25 minutes minutes

Servings 4 servings

Author Luna Linnemann

Ingredients

• 150 g cacao
• 60 g pitted, dried dates
• 85 g peanut butter
• 15 g peanuts
• pinch of vanilla powder

Instructions

• Measure the cacao and melt it over a water bath.
• Meanwhile, blend dates and peanutbutter in a food processor/blender until smooth. Add some water if needed.
• Chop the peanuts and mix them and the vanilla with the peanut cream.
• Add 2 tbsp melted cacao to a muffin cup and turn it, so the cacao will coat the inside of the cup. Leave about 1⁄2 cm along the top of the sides free so you can take them out again. Set aside in the freezer for 5 min to allow the cacao to solidify
• Distribute the peanut cream in the four muffin cup. Use a teaspoon to shape the peanut cream into the middle with spacealong the sides, so the cacao can run down along here.
• Add 3 tbsp melted cacao on top of each muffin cup and leaveit to run down the size to form a "lid" on top of the peanutbutter cup.
• Leave them to cool in the freezer for 5 min before enjoying.
• Keep in the fridge for 2-3 weeks or freezer for 4-5 weeks.

The post Snickers Cups appeared first on Cumin and Yin.