Homemade Chocolate Almond Milk
ready in 12 h. 20 min.
- 1 cup raw almonds (soaked in water)
- 3 ½ cups cold water
- ¼ cup cocoa powder
- 2 Medjool Date
- 1 pinch salt
- 1 Tbsp vanilla extract
Place the almonds in a bowl, and cover them with water. Allow to soak for at least 12 hours. Drain the almonds and rinse well.
Place the almonds into a high powered blender with the water, cocoa powder, dates, salt, and vanilla. Blend on high speed for several minutes, until a creamy milk forms.
Set a large piece of cheesecloth (or nut milk bag) in a strainer over a large bowl, and pour the blended mixture into the cheesecloth. Allow to strain through, and then squeeze out the excess liquid into the bowl.
Transfer the strained liquid to an airtight container, and store in the refrigerator. It will keep for about 5 days refrigerated.