Vegan and no added sugar
I must confess that I will never be bored of chocolate milk. This is pretty low effort as far as recipes go.
Most sugars used in raw food have some kind of controversy around them. From maple syrup, agave, honey, stevia and coconut nectar and other widely used sugars, perhaps the least controversial of the natural sugars is dates. They are a fabulous sweetener and Medjool dates add a kind of rich caramel like consistency to the milk. You can use other types of dates, and if you do, soak them first in a little water to soften them before blending. Dates are a great natural sweetener and can be stored at room temperature in a sealed container.
Don’t be tempted to skip the melted coconut oil from the recipe, it adds a delicious creaminess and the pinch of sea salt balances everything out. You will be amply rewarded for your efforts.
NOTE: You may want to make a double batch and keep it in the fridge as it will last for 2 – 3 days.
- 2 cups plain unsweetened almond milk
- 2 tbsp cacao powder
- 3 Medjool dates, pitted and chopped
- 1 tsp vanilla extract or the seeds scraped from half a vanilla pod
- 1 tbsp melted coconut oil
- Pinch of salt
- In a blender, whizz all the ingredients until smooth.