Chocolate Cashew Milk
This chocolate cashew milk is easy-peasy, requires no straining, and is easy to customize to your sweetness preferences!
Servings: 3 cups
Equipment
- high speed blender
Ingredients
- 1 cup cashews raw, unsalted
- 3 cups water
- 6 dates pitted
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
Instructions
- Take 4 of the dates and place them in a bowl. Cover with water and set aside. Repeat with the cashews. Let them sit for at least 4 hours or overnight.
- When the dates and cashews are done softening, add the dates to a high speed blender. Add a small amount of the reserved water from the dates and blend until smooth. You really want to add just enough water to allow it to blend.
- Remove the date paste from the blender and transfer to another container.
- Add the cashews and 3 cups of water to the blender. Blend until the cashews have been entirely incorporated, starting on low for a few seconds and then gradually turning the speed up to high. Blend on high for about 10-15 seconds.
- Add the 2 remaining dates, cocoa powder, and vanilla. I recommend starting with 3½ tbsp of the date paste added for sweetness. Blend until smooth and incorporated fully.
- Taste the milk. If it's as sweet as you'd like for drinking or for any recipes you'd like to use it in, you don't need to add any more paste. You can add more if you'd like, or offer the paste as a sweetener to others if they'd like their milk a little sweeter!
Notes
A high speed blender will work best here for getting a smooth and creamy milk. You can try using a regular blender, but the result may not turn out as well.
This milk will keep well in the fridge for up to 4 days in an airtight container.