CREAMY ALMOND MILK W/ KOKAKO CHOCOLATE ICE CUBES

Vegan  

Ready in 15 + Chilling Time | Serves 2


Ingredients

FOR THE ALMOND MILK

1 cup Organic RAW Whole Almonds (soaked overnight)

3 cups filtered water

2 Organic Whole Pitted Dates, Deglet Noor

1 teaspoon vanilla powder

FOR THE CHOCOLATE CUBES

200 ml filtered water

¼ cup Organic Brown Rice Malt Syrup

¼ cup Kokako Organic Drinking Chocolate

Method

To make the almond milk, combine all almond milk ingredients to your blender and blend on high for two minutes.

Using a nut milk bag, strain your almond milk and transfer to a glass bottle. Almond milk will keep in the fridge for up to 5 days.

To make the ice cubes, add all ingredients to a pan and whisk until combined. Bring to a simmer and remove from heat.

Let mixture cool completely and pour in ice cube trays.

Once your chocolate cubes are set, remove from trays and serve over almond milk. As the cubes melt, you’ll have yourself chocolate milk!

 

 


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