We are sharing our favourite cacao nut-milk recipe with you all! It only takes 5 minutes to make and the larger batch means you can use a couple of your recycled Kale & Co. glass jars to keep in your fridge over the next few days.
A perfect alternative to store bought sugary-chocolate milks, this recipe is one your kids will love too.
We also like to add in a scoop of SUPER ELIXIR NOURISHING PROTEIN. Shake it into your pre-poured milk jar, give it a good shake and drink after your yoga / gym workout.
It's delicious and filling.
1 cup raw almonds
1 litre filtered water (you can use less water for an even richer, creamier nut milk)
4 pitted medjool dates
3 tablespoons raw cacao
4 tablespoons almond butter
pinch himalayan salt
1 nut milk bag / sieve
It's imperative to soak (activate) your almonds at least 8 hours before your make this cacao milk.
Cover your almonds with filtered water and add a tiny sprinkle of himalayan salt. Soak overnight.
Once your raw almonds have been activated rinse them through with some more filtered water.
Add them to your blender, add your litre of filtered water (or less if you'd like it extra creamy).
Blend on high speed until a creamy white mixture is achieved.
Pour this through your nut milk bag into a deep mixing bowl. Squeeze with your hands until you are left with a dry almond pulp in your nut milk bag and your creamy milk in your mixing bowl.
Place your nut-milk liquid back into your blender. Add the cacao, medjool dates, cinnamon + almond butter.
Blend. Pour. Enjoy.
Add a scoop of coconut ice cream / shot of nespresso to turn this dreamy delight into a real treat.
Share your creations with us @kaleandco_