Ingredients:
- 1 cup hazelnuts (soaked overnight)
- 2 cups spring water
- 3-4 dates (optional, for sweetness)
- Pinch of sea salt

Instructions:
1. Add all ingredients to a blender and blend until smooth.
2. Strain through a nut milk bag to remove the pulp.
3. Transfer to an airtight glass container.

*Store in the fridge for up to 7 days.

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