Fast, healthy and nutritious Notella Milk recipe
Harriet Porterfield of Bo’s Kitchen is releasing a new book next month entitled Eat The Rainbow. Within you’ll find 70 vibrant plant-based recipes to boost immunity, improve mood and nourish mind and body. The book features a section designed for kids which includes some great snacks and treats including this one for Notella Milk.
Harriet says, “If you love chocolate milk and hazelnut spread, you have to try this dairy-free milk. Comforting, creamy, nutty and chocolatey, it’s irresistible. Containing just five ingredients, it’s totally gluten and refined-sugar free.”
Makes: 4 cups
Prep time: 5 mins, plus 5 hours soaking
130g (4½oz) hazelnuts
2 tbsp cacao powder
4 stoned Medjool dates
1 tbsp vanilla extract
Put the hazelnuts in a bowl or jug and cover with cold water.
Leave to soak overnight, or for at least 5 hours. Drain and rinse the hazelnuts and add to a food processor or blender with the rest of the ingredients and 900ml (30fl oz/3¾ cups) cold water. Blend on high until smooth and frothy. Strain the milk through a nut milk bag or clean muslin and pour into a large lidded jar. Enjoy immediately, or chill in the fridge until ready to serve.
Eat The Rainbow features recipes for Black Forest smoothie bowls and golden chickpea pancakes, sunshine pizza and rainbow buddha bowls. All recipes are designed to burst with colour and nutrients and to deliver health-boosting benefits.
Eat The Rainbow is released on 23rd March. For further information head here.