Winter is my favorite season to photograph. I'm very attracted to the complexity of its minimalism and rich tonal variation, which I don't think I ever understood or appreciated until I started snapping pictures (3 years ago).
Vegan Nutella Hot Chocolate
Recipe by: Amanda Maguire
Serves 4
Ingredients
1 cup raw hazelnuts
4 medium medjool dates, pitted
4 cups filtered water
2 tablespoons pure maple syrup
6 tablespoons (raw if available) cacao powder
1 teaspoon pure vanilla extract
generous pinch fine grain sea salt
Soak nuts and pitted dates in a bowl overnight. After soaking, drain and rinse well.
Place nuts, dates and water into a blender. Blend on high speed for 1-2 mins, or until very smooth.
Line a large mixing bowl or pitcher with a nut milk bag or fine sieve and pour the hazelnut milk through strainer. Squeeze and press the pulp to remove as much liquid as possible.
Transfer the nut milk back into blender and add in maple syrup, cocoa powder, vanilla and sea salt. Blend till smooth, then pour the milk into a saucepan over medium heat, stirring often. Heat until warmed through, making sure not to boil it. The milk will thicken as it heats up. Remove from the heat and serve immediately.
Enjoy!
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