Nuts for Chocolate Mylk

Nuts for Chocolate Mylk

I love, love, love food so much. I get that there are so many foods out there that may not be the best for me, but the optimist in me truly believes that there is always a method to prepare any food in a healthier way.  The willingness to put in a little elbow grease, a little experimenting, combined with learning and respecting the strengths that certain food can bring is the right recipe to find a way to indulge in foods that can be more suitable for me. 

I genuinely enjoy chocolate and lately, I’ve been craving chocolate milk…except my body and dairy don’t have the best relationship, and I typically try and stay away from sugar, so I suppose I love the idea of chocolate milk. I was set on coming up with the right mix to satisfy the flavour I was needing. I’ve made almond milk before, but now I’ve played around to find the right mix of ingredients to make a chocolate version, all the while being mindful of the benefits of each of the ingredients:

Almonds – they are known to deliver several medicinal properties. From digestive support, to helping with the nervous system, its high in alkalinizing properties, is known to help lower cholesterol, and helps fights cancer, it sure is a powerhouse. 

TIP: To kick it up a notch, I always soak my almonds (with a little raw apple cider vinegar). By doing this it helps remove the phytic acid that is found on all nuts. The phytic acid helps try and protect the almond from being harmed, which then gets in the way of digesting the almond, since during digestion, it’s trying to break it down. The phytic acid will hinder the ability for our bodies to get all the benefits from the powerful nut.  

Dates – this sweet, warming, and nourishing fruit is a great way to sweeten up your food. Yes, although it is a sugar alternative, unlike the refined bleached stuff, you will still get vitamins such as vitamin B, and several minerals. As well, dates are known to help with cholesterol and constipation. 

Raw Cacao – I’ve gone on about cacao in the past with my mint chocolate chill balls recipe that you can view here. The bottom line: raw cacao is the real deal, and is what chocolate is before it gets processed. 

Those are the main goodies along with a couple others that I used to make my Nuts for Chocolate Mylk recipe.  I’ve used this mylk to elevate the flavour of my coffee!  

1 1/2 cups of raw almonds (soaked for 12 hours with a splash of raw apple cider vinegar and enough water to cover the nights and then some)
4 cups of water
5 pitted medjool dates
3 tsp of vanilla extract or 1 vanilla bean
2 Tbsp of raw cacao

1. Take all the ingredients and add into a high speed blender.
2. Prepare a bowl to catch all the liquid, and pour mixture through a cheese cloth, capturing all the pulp
3. Lovingly squeeze the crap out of the pulp to get as much of the liquid out as possible.
4. Refrigerate the chocolate almond mylk and enjoy!!

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