Cashew 
Coconut 
Milk 
with Chocolate & Banana

chocolateNut-Milk-3-Ways-F2_RESIZED-300x336Do you make your own nut milk? I jumped on to this bandwagon when I finally got my Vitamix from hubby a few months back! Super easy and delicious and better than the store bought ones as you control the contents. Here’s a chocolate version especially for the kids or that sweet craving:

Makes 3 1/2 cups

INGREDIENTS:

  • 1/2 cup raw unsalted cashews
  • 1/4 cup unsweetened 
coconut flakes
  • 3/4 cup mashed ripe banana 
(1 medium)
  • 4 tsp raw cocoa powder
  • 2 tsp coconut nectar, 
or to taste
  • 1/8 tsp sea salt

EQUIPMENT:

  • 1 large bowl (at least 1 qt)
  • Fine mesh sieve or
 nut milk bag
  • 1-qt glass jar

INSTRUCTIONS:

  1. To a large bowl, add cashews and cover with cold water. Cover and refrigerate for 24 hours. Drain and rinse well; clean out bowl.
  2. In a blender with 2 2/3 cups water, combine cashews, coconut flakes, banana, cocoa powder, coconut nectar and salt. Blend for 1 to 2 minutes, until thoroughly combined.
  3. Into bowl, filter milk through a fine mesh sieve. Transfer milk to a 1-qt glass jar; cover and chill thoroughly for a minimum of 2 hours. Adjust sweetness, if desired. Shake before serving. Milk will keep refrigerated for 3 to 4 days.

Nutrients per serving (cup): calories: 165, total fat: 10 g, sat. fat: 4 g, monounsaturated fat: 3 g, polyunsaturated fat: 1 g, carbs: 19 g, fiber: 2 g, sugars: 9 g, protein: 3 g, sodium: 75 mg, cholesterol: 0 mg

Also see my DIY almond milk recipe

*recipe from CE magazine

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