Cashew Coconut Cacao Milk (creamer)

Yield: 3 cups

Author: Leslie Storms

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Cashew Coconut Cacao Milk (creamer)

Prep time: 20 MinCook time: 15 MinInactive time: 15 MinTotal time: 50 Min

A creamy cashew milk with touches of coconut and chocolate -perfect for frothing and making a delectable latte with your morning cup of Joe

Ingredients

• 1 cup raw organic cashews
• 1/2 cup organic unsweetened coconut, either shredded or flakes
• 1/4 cup cacao nibs (may add more or less, depending upon intensity of chocolate taste desired)
• 2 to 3 pitted dates (optional)
• 1/2 teaspoon vanilla extract
• 3 cups filtered water
• dash of Redmond sea salt
• dash of Ceylon cinnamon

Instructions

1. Soak cashews overnight or soak cashews in 1 cup of very warm filtered water for at least 10 minutes
2. Drain water from cashews, rinse with cool water
3. Add cashews, water, and remaining ingredients to blender (If capacity of blender is not large enough to hold 3 cups, add water once mixture has finished blending)
4. I like to let the mixture sit for another 10 minutes before blending, this helps to soften the coconut and dates
5. Begin blending on lowest setting, increase speed once the mixture begins to come together
6. Blend until creamy, (I like to allow the blender to become a bit warm, blending around 2 - 3 minutes or more)
7. For smooth milk, strain using nut milk bag

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