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+ servings
Chocolate and hazelnut are a match made in heaven. This shake is also packed with antioxidants and healthy fats!
Duration12 hrs 5 mins
Prep Time12 hrs 5 mins


  • 1 1/2 cups hazelnut milk homemade or store bought
  • 2 frozen ripe bananas
  • 1 1/2 tbsp cacao powder
  • 1 tbsp coconut butter
  • 1 cup ice
  • 1 2 tbsp vegan chocolate Nutella (I used Jem Organics)
Homemade Hazelnut Milk
  • 1 cup raw hazelnuts
  • 4 cups water
  • 1/2 tsp pink Himalayan salt
  • 1 tsp vanilla extract


  • 1. Place the hazelnuts in a glass bowl or large glass jar, and cover with filtered water. Allow to soak at room temperature for 12 hours or overnight.
  • 2. Drain, and discard the soaking liquid. Rinse the hazelnuts once with filtered water.
  • 3. Place the hazelnuts and water (as well as the vanilla and salt) and blend on high for 30 to 60 seconds, until the nuts are completely pulverized.
  • 4. To strain, place a nut milk bag over a glass bowl, jar or jug. 
  • 5. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. 
  • 6. Empty the hazelnut pulp aside. You can dehydrate the hazelnut pulp to use in smoothies or to make crusts.
  • 7. Rinse your blender container, and pour the strained milk back in.
  • 8. Combine all ingredients in a blender and blend until smooth and creamy.
  • 9. Top with a drizzle of vegan Nutella or enjoy as it is!
This recipe was republished with permission from Fueled Naturally. Find the original recipe here