Simple Raw Chocolate Hazel Nut Mylk Smoothie

The recipe from Christian Bates makes use of one of my sinfully rich all-time favourite flavour combos – hazelnut and chocolate. It’s not exactly a fast and easy recipe, but worth it. You can always simplify it if desired. Yummm!

Ingredients:

4 1/2 cups spring water
1 1/2 cups organic hazelnuts (Optional: soak then in water for a few hours first to germinate them)
1 1/2 tbsp organic raw cacao powder
1 1/2 tsp birch xylitol, honey or your favorite wholesome sweetener
1 tsp vanilla bean powder or vanilla bean liquid extract
1 1/2 tsp organic cold-pressed olive oil
1/4 tsp (or less if you are sensitive to the taste of stevia) organic stevia extract powder
1/4 tsp sea salt (Celtic sea salt is my favorite)
2 cups spring water ice cubes

OPTIONAL:

1/4 teaspoon wild blue green algae
1/4 teaspoon medicinal mushrooms extract powders of choice (reishi, chaga, etc.)
1/4 teaspoon maca powder

Directions:

Blend hazelnuts with 4 1/2 cups spring water on high in a high-speed blender for about 45 seconds, then strain through nut mylk bags into a large bowl. Rinse your blender and add the ?hazel nut mylk? back into the blender. Add all other ingredients leaving out the 2 cups of spring water ice cubes and blend on high for 20 seconds. Add in the spring water ice cubes before serving. If using optional ingredients, blend those in for ten seconds.  Serve in a large glass.