Chocolate Cashew Milk

If you are new to making your own plant milk then this chocolate cashew milk is a great place to start! No filtering required as the cashews are lovely and soft and make the creamiest milk. The addition of cacao gives it a really rich chocolatey taste. Great for kids and adults alike!

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Prep Time 5

soaking time 30

Total Time 35

Course Drinks

Servings

Calories 245 kcal

Equipment

Blender

Ingredients

1 cup cashews (140g)
3½ cups water (875ml)
4 soft medjool dates pitted
2 tbsp cacao powder

Instructions

Soak the cashews in boiling water for 25-30 minutes.
Drain the cashews and add to a blender with the other ingredients. Blend until smooth.
Transfer to sterilised bottles. Store in the fridge for up to 3-4 days. Shake the bottle before using.

Notes

To ensure the milk stays as fresh as possible I’d recommend you sterilise your bottles. See the tips above on how to do this.
If you would prefer plain cashew milk, omit the cacao powder and only use 1-2 dates, otherwise the recipe is the same.
The milk may separate when you leave in the fridge for a while. This is perfectly ok – just give it a shake before using.

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Nutrition

Calories: 245kcalCarbohydrates: 27.5gProtein: 5.9gFat: 13gSaturated Fat: 2.5gFiber: 30g

Keyword chocolate milk, homemade milk

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