This recipe is a chocolate lover’s dream! Nut milk is not only for Vegans or those with a dairy allergy or lactose intolerance. You can add variety to your routine with this easy and tasty recipe. Almonds are a rich source of vitamin E and essential fatty acids to help add luster and shine to your hair and skin. Raw cacao powder is high in cocoa polyphenols, which act as anti-inflammatory agents & keep you youthful and radiant. This recipe offers a deliciously satisfying way to upgrade your milk and satisfy a sweet craving. If using a standard blender, soaking raw nuts or seeds will greatly improve the ease of blending and the final texture of the milk. Simply do so before bed or before work in the morning. Easy peasy. If you own a high-powered blender, such as a VitaMix, soaking is optional.
1 cup raw almonds, soaked
2 tablespoons raw cashews, soaked
3 cups purified water
3-4 pitted Mejool dates
1/8 teaspoon sea salt
1-2 teaspoons real vanilla extract
3 tablespoons raw cacao powder, plus more to preference
Maple syrup to taste, optional
Add nuts and water to a blender. Blend on high until nuts are completely pulverized and water and nuts are emulsified. Add in dates, salt and vanilla and blend until dates are no longer detectable. Strain mixture into a 4-cup glass measuring cup or large bowl using cheesecloth or a nut milk bag; pull up ends of cheesecloth and squeeze to separate milk from nut fiber. Freeze nut fiber for later use as a flour in baking for pancakes, muffins and more. Return milk to blender and add in cacao and syrup to taste. You may find the milk to be sweet enough without the maple syrup, so be sure to taste first. Store milk in glass mason jars and keep refrigerated; use within 3-4 days. Recipe tastes best chilled.
Preparation Time: 6-8 hours to soak, 5 minutes to blend
Yield: about 3-4 cups milk
Variation: Combine 1 part of any nut or seed with 3 parts water for different flavors and variety; Hazelnut Almond milk is a favorite! Also, feel free to use 1 tablespoon maple syrup in place of dates.
Copyright 2016, S. Sammartino, Original Recipe, All Rights Reserved