- Soak cashews covered in a bowl of room temperature water for 6-8 hours. OR soak cashews in a pot of boiled water for 45 minutes.
- In bowl of heavy duty food processor or high speed blender, add all of the ingredients. Process for 2-3 minutes. Remove lid and use spoon to check for sweetness – add to taste as necessary. Blend again. There will be some coconut cream residue left in bowl. Scrap with spatula and mix in as much as you can.
- Using cheese cloth or nut milk bag and large bowl (enough for 5-6 cups of liquid) carefully pour nut milk mixture through strain, squeezing out all of the liquid. What remains is the pulp – you can dry out to use as a nut meal for later.
- Transfer chocolate nut milk to glass jars with lid. Refrigerate until ready to serve.
*Should also be able to sub almonds
**can also sub 2 pitted medjool dates
Prep time refers to soaking cashews in boiling water.
To dry nut pulp, spread onto baking sheet and bake for 170 for 2-3 hours until dry. Process in food processor to get fine meal. Store in covered container in fridge until ready to use.
- Serving Size: 1/6th
- Calories: 289
- Sugar: 8g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg