Who didn’t love chocolate milk as a kid? This is my healthy, vegan version, which is rich in antioxidants and magnesium. It’s perhaps more appealing than their childhood version for adults, but your kids will never know the difference. (Prefer your Cacao-Almond Milk ready-made? Order ours here!)
Cacao-Almond Milk
2 cups (16 fl oz / 500 ml) water
1/2 cup (2 1/2 oz / 75 g) Soaked Almonds (recipe below)
5 Medjool dates, pitted and coarsely chopped
3 tablespoons raw cacao powder
1/4 teaspoon alcohol-free vanilla extract
1/4 teaspoon ground cinnamon
In a blender, combine all of the ingredients, and blend on high speed for 45 seconds. Pour the mixture through a nut-milk bag or fine mesh sieve into a tall glass.
Makes 1 serving
Soaked Almonds
Soaking almonds unlocks their health benefits. Many nuts contain enzyme inhibitors that protect them. The soaking process stimulates the germination process, which removes these inhibitors and makes the nuts even more nutritious and easy to digest.
1/2 cup (2 3/4 oz / 85 g) raw almonds
3 cups (24 fl oz / .75 l) filtered water
In a glass bowl, combine the almonds and water and let stand at room temperature for 12 hours. Drain, rinse, and use right away, or refrigerate and use within 24 hours.
Makes about 1/2 cup
From The Urban Remedy Cookbook.
