• 1 tbsp. agar flakes
  • 2 cups hazelnut milk (or other milk)
  • 3 tbsp. sucanat
  • 1 heaping tbsp. cocoa powder
  • ¼ cup hazlenuts

In a pot combine agar flakes, hazelnut milk, sucanat and cocoa powder.  Let sit 10 minutes to soften agar flakes.  Bring pot with hazelnut flakes and agar to a boil. Reduce flame to medium and cook 4-5 minutes.  Pour liquid into a glass bowl (or distribute evenly in individual cups).  Blanch hazelnuts in hot water 3-5 minutes.  Quickly peel off bitter skins and discard.  Place hazlenuts on a baking tray and roast 10-12 minutes at 350° until fragrant and lightly browned.  Chop hazelnuts finely, and sprinkle on top of Hazlenut mixture.  Gelee will firm in approximately one hour inside the refrigerator.