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Hazelnut Milk Hot Cacao

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My Hazelnut Milk Hot Cacao is my favorite hot chocolate. I think you’ll love it too!

Hazelnuts are rich in the minerals magnesium, phosphorous, zinc, copper, iron, manganese, calcium, and selenium.

Hazelnuts are also rich in vitamins K, folate, thiamin, niacin, and vitamin E, which is great for tissue and skin.

*I buy my hazelnuts at Trader Joe’s.

Hazelnut Milk Hot Cacao

 

 

 

 

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Hazelnut Milk Hot Cacao
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Paleo, grain-free, gluten-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • 4 cups hazelnut milk (see Hazelnut Milk recipe)
  • ½ cup grade B maple syrup
  • 2 Tbsp cacao powder
  • ½ tsp vanilla powder
Instructions
  1. In a medium saucepan, heat milk.
  2. Stir in maple syrup, cocoa, and vanilla.
  3. Remove from heat before boiling.

 

Hazelnut Milk

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Hazelnut milk is one of my favorite nut milks. It’s full of vitamin E, which is great for tissue and skin.

Hazelnuts are also rich in the minerals magnesium, phosphorous, zinc, copper, iron, manganese, calcium, and selenium.

Hazelnuts are also rich in vitamins K, folate, thiamin, and niacin.

My favorite nut milk bag is Ellie’s Best Bigger Better Nut Milk Bag, which can be found on Amazon.com.

Ellie's Best Nut Milk Bag

 

 

 

 

 

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Hazelnut Milk
Author: 
Recipe type: Beverage
Serves: 4 cups
 
Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 1 cup hazelnuts, soaked overnight (at least 4 hours)*
  • 4 cups spring water
  • 5 dates, pitted
  • tiny pinch of sea salt
  • nut milk bag, or a cloth to strain milk.
  • *I buy my hazelnuts at Trader Joe's
Instructions
  1. Drain hazelnuts after soaking over night.
  2. Place hazelnuts in a high speed blender.
  3. Add 4 cups spring water, pitted dates, and pinch of sea salt.
  4. Blend on high for 90 seconds.

 

Blueberry Muffins

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Blueberry Muffins were on the quick and easy menu this morning. I used Costco’s organic blueberries, which were bursting with flavor!

Paleo Blueberry Muffins

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Blueberry Muffins
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Recipe type: Breakfast, snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 2 cups blanched almond flour (the equivalent of 1 bag of Trader Joe's blanched almonds, ground in a coffee grinder)
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp pure vanilla powder
  • ⅓ cup coconut oil
  • ⅓ cup honey
  • 3 eggs
  • ½ cup frozen or fresh organic blueberries
  • coconut sugar to sprinkle on top
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium size bowl, combine almond flour, baking soda, sea salt, and vanilla powder.
  3. Add oil, honey, eggs, and blueberries.
  4. Stir to combine.
  5. Line muffin tins with paper liners.
  6. Fill each muffin tin to ¾ full.
  7. Top each muffin with ¼-1/2 tsp of coconut sugar.
  8. Bake for 20 -22 minutes, or until muffin bounces back to the touch.
  9. Do not over bake. Muffins are nearly done when you begin to smell them.

Chocolate Chip Cookies

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My grain-free Chocolate Chip Cookies are naturally gluten-free, and so simple to make. Enjoy Life makes some great chocolate chips that are gluten-free, dairy-free, and soy-free. They do contain refined sugar, so I choose to use raw cacao nibs in place of chocolate chips. Cacao nibs are free of sugar, and rich in nutrients.

Grain-Free Chocolate Chip Cookies

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Grain-Free Chocolate Chip Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Paleo, gluten-free, grain-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • 3½ cups blanched almond flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • ½ tsp vanilla powder, or 1 tsp vanilla extract
  • 2 eggs
  • ½ cup coconut oil
  • ½ cup grade B maple syrup
  • ½ cup cacao nibs
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium size mixing bowl, combine dry ingredients.
  3. In a separate medium size mixing bowl, combine all wet ingredients with hand mixer.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. Stir in Cacao nibs.
  6. Line two cookie sheets with parchment paper.
  7. Drop cookie dough, the size of silver dollars, onto the each cookie sheet.
  8. Bake for 15 minutes.
  9. Allow to cool.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag