Ingredients
The following ingredients have 4 Servings
- 1 cup (150g) raw almonds
- 4 cups water
- 1 cup (150g) raw almonds
- 4 cups water
- 1-2 tbsp maple syrup
- 1/4 cup (20g) cacao powder
- 1/4 tsp salt
- Pulp from one batch of almond milk (about 1 cup or 110g)
- 1/2 cup (60g) chopped nuts (I used walnuts)
- 1/2 cup (60g) pumpkin seeds
- 1/4 cup (30g) hemp seeds
- 1/4 cup (35g) flax seeds
- 1 cup (45g) coconut flakes
- 1/4 cup (80g) liquid sweetener (I really like molasses! but honey, maple syrup, or agave work too)
- 2 tbsp coconut oil (or runny nut/seed butter)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
Instruction
- Soak the almonds for 4 hours or ideally overnight. Or if you are in a hurry, soak in hot water for 1-2 hours.
- Drain and rinse.
- Add almonds to the Vitamix with 4 cups water.
- Blend on high speed for 1-2 minutes until creamy and frothy.
- Strain through a cheese cloth or nut milk bag.
- Pour into a glass jar and refrigerate.
- It will keep in the fridge for 4-5 days. Shake before using.
- Follow above steps.
- After straining, pour the milk back into the blender. Add the cacao powder, sweetener, and salt.
- Blend again.
- Pour into a glass jar and refrigerate.
- It will keep in the fridge for 4-5 days. Shake before using.
- Preheat the oven to 350F.
- Combine all the ingredients in a mixing bowl. Toss to evenly coat.
- Spread on a baking sheet lined with parchment paper.
- Bake for 10 minutes at 350F. Stir. Then bake for another 10-15 minutes.
- Remove from the oven and cool completely. It will become crispy as it cools.
- Enjoy with almond milk, on top of smoothie bowls, by the handful, etc.
- Store in an airtight container in the fridge.
