pinch of pink himalayan sea salt optional but adds a nice touch
Instructions
First, make sure you soak raw hazelnuts in water for 24 hours. Soaking the nuts is crucial as this will activate the dormant enzymes and release the nutrients.
After the 24 hour period is over, strain and discard the water and wash the nuts well.
Add cleaned hazelnut, young coconut meat (from 2 coconuts), coconut water (from 1 coconut), cacao powder, dates and probiotics to the vitamix or another high speed blender.
Blend on medium/high for 3-4 min, until it reaches nice smooth creamy consistency.
Transfer the mixture into a large glass jar and cover with a clean towel, tea towel or muslin cloth, secured with elastic band.
Keep in a warm place ( we put ours on a countertop or inside a kitchen cupboard) for 12-24 hours, depending on how tangy you want it and also on the temperature it's stored in. It will be ready when the mixture looks little foamy and little air pockets start to appear. The smell should be strong but pleasant.
When the yoghurt has fermented. Give it a good stir (using wooden spoon).