I love almonds…..they taste good, they are good for you and you can do so many things with them! One of the things I make most often is almond milk. It is easy and delicious. I have recently cut down drastically on my dairy consumption and almond milk is a great alternative in my matcha tea and coffee. My little Ava also enjoys her daily bottle of homemade almond milk. There are tons of Almond milk recipes on the web. I have tried a few and with some tweaks and many trials, I have come up with one that our family enjoys. Here it is for you to try:
Homemade Almond Milk
Makes about ¾ Litre
1 cup Almonds (soaked overnight)
2 Medjool Dates (pits removed)
Pinch of Himalayan Rock Salt
3 ½ cups water
Blend everything in a high power blender (I use a Vitamix) for about 1 min.
Strain though a nut milk bag and Enjoy!
Keeps in fridge for about 3-4 days.
- I find the quality of your almonds makes a real difference in taste of your milk. I tried the grocery store variety but they always fell short. I now order online via NutHut. They are based in Vancouver and have quality products that are ethically sourced. Their products are organic, raw, unpasteurized and non-irradiated….did you know that all almonds grown in the US are flash pasteurized, by law!
- I use a nut milk bag I bought on amazon.ca. It works great and can just throw it in the washing machine. A cheesecloth will also work.
After straining out the milk you will be left with Almond pulp, lightly sweetened with dates. Instead of wasting this, I am always thinking of ways to use it. It works great in granola bars or my energy ball. But one of my favorite ways to use it is in Chocolate Almond Cups. They are delicious and about as healthy as chocolate can get! They are gluten free, vegan, and have no refined sugar. Hope you enjoy them as much as we do!
Chocolate Almond Cups
(Adapted from the “the juice truck” Almond Butter Cups)
2/3 cups melted coconut oil
4 tbsp pure maple syrup
1/3 cup raw cacao powder
2 tsp pure vanilla extract
¾ cup Almond butter
¾ cup coconut sugar
1 cup Almond pulp* (left over from almond milk – I usually use all of what I have left from my batch of almond milk)
2 tbsp pure maple syrup
Pinch of Himalayan Rock Salt
Whisk together the ingredients for the chocolate. Using put about 1 tsp of chocolate into regular sized muffin liners or about ½ tsp into mini liners. Spread on bottom of the liner. Put them in the fridge to harden for about 10-15 min.
While those are in the fridge, mix together the ingredients for the filling.
Once hardened, remove the chocolate bases from fridge. Spoon about 1 tsp of the mixture (1/2 tsp for minis) into the liners with the hardened chocolate (Drop it just into the middle so that you can surround the filling with chocolate).
Top with more chocolate. Make sure all of the filling is covered and the sides are covered with chocolate.
Put back into the fridge to harden for another 10-15 min.
Make sure to store these in the fridge as they get soft really fast.
*if you don’t have almond pulp you can also use Almond Meal (ground almonds)