milk & toast: hemp milk and hazelnut superfood spread

Stop rolling your eyes. No, I haven’t become a dreadlocked hippie who only eats foods that are naturally green. I finally took Sarah Britton’s advice to make my own hemp milk and now I never want to go back. When I wake up in the morning, one of my first thoughts is a primal “coffee coffee coffee.” Now, that thought has turned in to “I need my coffee and hemp milk.” The almond milk in my refrigerator literally went bad because hemp milk had become the new queen.


Hemp milk is so rich and creamy! And this is coming from the person who used to roll her eyes and say “yeah right” when someone claimed hemp milk was creamy. Also, it’s incredibly good for you! Let me nerd out for two sentences. Hemp milk is bursting with minerals like calcium, phosphorus, magnesium, zinc, and also with vitamins A, D, E, and B12. It’s sugar free, cholesterol free, and is low in saturated fat while supplying you with healthy, essential fats like Omega 3 and Omega 6, as well many essential amino acids. Need I say more?

It seemed fitting to pair two of my new favorites together – nutty and sweet Nutella with homemade hemp milk. I grew up sneaking Nutella by the spoonful (it was right up there with raw cookie dough). I loved it. But, did you know that Nutella is over half sugar? Meaning, if you ate only two tablespoons of Nutella, at least one of those tablespoons is processed sugar? Audible sigh. Not exactly what I want to put in my body. So I set out to find a homemade alternative that won’t give me diabetes but is relatively healthy and equally delicious.

So give it a try; treat yourself to hemp milk and Nutella toast. Yes, I’m giving you permission to eat chocolate for breakfast. You won’t regret it. And no, hemp milk does not contain active THC. Just because this is Washington state doesn’t mean we get high off milk.

Milk and toast: hemp milk and hazelnut superfood spread 


makes 4 cups hemp milk

¾ cup hulled hemp seeds hulled/ hemp hearts
4 cups water
1 teaspoon vanilla extract*
pinch of ground cinnamon
pinch of ground nutmeg
2 tablespoons maple syrup*

It’s easy! Blend together all ingredients until smooth. Store in a sterile container in refrigerator for up to 3-5 days.

*for those of you making hemp milk while on Whole30, leave out the vanilla extract and maple syrup, as those are banned ingredients. Also, many store bought versions of hemp milk will not be in compliance with the Whole30 guidelines, so it is best to make your own!


makes approximately 6.5 ounces nutella

2/3 cup roasted hazelnuts (approximately 100g)
2 tablespoons coconut oil
2 tablespoons honey or maple syrup
2 tablespoons cacao powder, sifted
1 teaspoon pure vanilla extract
1/8 teaspoon salt, plus more to taste

Toast your hazelnuts at 350 degrees F for 10 minutes- this will intensify the flavor and loosen up the oils. Once toasted, let the hazelnuts cool for a few minutes. Place the nuts in the center of a large kitchen towel, fold the corners over the top of the nuts, then roll the nuts around, loosening off the majority of the skins (it’s ok if you don’t completely remove all the skins). Set aside for a minute.

Heat coconut oil and honey on low in a small saucepan until fully melted, whisking occasionally. Whisk in cacao powder, vanilla, and salt until fully combined, remove from heat and set aside.

In a food processor or strong blender, blend hazelnuts together until smooth. This will take several minutes, possibly 5 or so, depending on your processor. Use a spatula to occasionally scrape down the sides and make sure all the little nut pieces get incorporated.

When you are happy with the consistency of your hazelnut butter, pour in the chocolate mixture and blend together until smooth. Enjoy!

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