INGREDIENTS
1 cup
roasted unsalted hazelnuts
1 tbsp
& 1 teaspoon cacao powder
1 tbsp
extra virgin olive oil
1 tbsp
& 1 teaspoon date paste (grind pitted medjool dates until it becomes a paste)
1/2 tsp
pure vanilla extract
1
sprinkle of Himalayan/Sea Salt
1/4 cup
unsweetened almond milk