Chocolate almond milk2013-02-10
- Servings : 3
- Prep Time : 0m
- Cook Time : 3m
- Ready In : 0m
Pour the almonds into a large bowl and cover completely with water. Soak for 12-24 hours, changing the water once if need be. After almonds have soaked, pour into a colander and rinse very well.
Next, add the rinsed almonds to a high powered blender, such as a Vitamix. *Pour in the filtered water, vanilla, dates, cocoa powder and sea salt. Blend on high for several minutes. Taste and adjust flavor as desired and blend again (if you added more ingredients). Pour the milk into a nut milk bag, and let drain over a large bowl for an hour or so.
Then, squeeze the bag to drain out the remaining milk. Pour milk into a large jar or pitcher and store in the refrigerator.
Enjoy it cold or heated, like a hot chocolate. It’d also be great to make ice cream with, if you have an ice cream maker.
*Note: The draining process will turn your nut milk bag a little brown, due to the chocolate. If this bothers you, blend just the nuts and water first, drain, then add back to the blender with the remaining ingredients. Also, you can either save the almond pulp to use in baked goods later on (after it’s been dehydrated) or compost it.
- 1 cup raw almonds
- 3 cups filtered water
- 2 tsp pure vanilla extract
- 2 plump Medjool dates, pitted
- 1/4 cup organic unsweetened cocoa or cacao powder
- Dash of Himalayan sea salt
Average Member Rating
(0 / 5)
0 people rated this recipe