Steps:
- Place the hazelnuts in a bowl and add enough water to cover the nuts by 1 inch. Soak the hazelnuts overnight or for at least 12 hours. Drain the hazelnuts and rinse them well under cold water. Add the soaked hazelnuts and 3 cups of filtered water to a blender. Puree on high for 2 minutes. Add the salt, cocoa powder, agave, and vanilla and puree for 1 minute more. Strain the mixture through a fine-mesh strainer lined with cheesecloth. Store the Nutella milk in the refrigerator for up to 3 days.
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