This smooth, thick, dairy-free yogurt really showcases the amazing combination of hazelnut and chocolate. It has a deliciously creamy texture without feeling too heavy. Excellent for the serving at your next party or when you just need a treat for yourself. Dig in.
Hazelnut Kiss Yogurt [Vegan, Raw, Gluten-Free]
- 1 cup hazelnuts (soaked in a water for 24 hours)
- Water from 1 young Thai coconut
- Meat from 2 young Thai coconuts
- 1/4 cup raw cacao powder
- 6 Medjool dates, pitted
- 6 probiotic capsules
- Pinch of pink Himalayan sea salt optional but adds a nice touch
First, make sure you soak raw hazelnuts in water for 24 hours. Soaking the nuts is crucial as this will activate the dormant enzymes and release the nutrients.
After the 24 hour period is over, strain and discard the water and wash the nuts well.
Add cleaned hazelnuts, young coconut meat (from 2 coconuts), coconut water (from 1 coconut), cacao powder, dates and probiotics to the high speed blender.
Blend on medium/high for 3-4 min, until it reaches nice smooth creamy consistency.
Transfer the mixture into a large glass jar and cover with a clean towel, tea towel or muslin cloth, secured with elastic band.
Keep in a warm place for 12-24 hours, depending on how tangy you want it and also on the temperature it's stored in. It will be ready when the mixture looks little foamy and little air pockets start to appear. The smell should be strong but pleasant.
When the yogurt has fermented. Give it a good stir (using a wooden spoon).
Keep in the fridge for up to 1 week.
Per Serving: Calories: 362 | Carbs: 44g | Fat: 20g | Protein: 8g | Sodium: 52mg | Sugar: 27g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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