I'm officially obsessed with making homemade nut mylk because I get to make these beauties from the leftover cashew pulp. Such a creamy treat full of all the good fats while of course tasting like raw cookie dough in yo mouthhhh.
•1c raw almonds
•1 1/2c cashew pulp
•2 tbs almond butter
•1/3c chopped dates
•1/2 tsp cinnamon
•topped with 2 tbs cacao nibs
1. Place all ingredients in food processor besides cacao nibs and blend until doughy.
2. Fold in cacao nibs then roll into small balls & place into freezer for 30 minutes.
3. Store in freezer or fridge and ENJOY!
Almond milk is my weakness. I go through around 3-4 cartons a week between my smoothie & baking obsessions. I FINALLY decided to give homemade milk a try & I CANNOT believe it took me this long. Look at this beautiful milk & the pulp it left behind <3 I also love the fact that you can flavor it however you feel. Of course cinnamon & cacao made the list.
These recipes would not have been successful without the amazing nut bag from Ellie's Best. Order your nut bag for a discount using the code "rvafit".
Here are some tips for using your nut bag:
-Your new nut milk bag will arrive inside out. We recommend using the bag this way, with the seams towards the outside, to prevent small particles from lodging in the seams making cleaning more work!
- Before first use, wash bag in warm water and unscented soap, then air dry.
-To help the bag keep its shape, you can take a wire hanger and form it to fit inside the bag so it stretches the bag out while it dries. This will prevent the bag from staying crinkled up from twisting and squeezing