VERY DECADENT DARK CACAO MILKSHAKE recipe

You can use carob powder instead of cacao if you like. I use mostly carob with a little organic raw cacao.  This recipe is really more of a pudding consistency, so if you want a drink then just add more almond milk.
Miriam

Very Decadent Dark Cacao Milkshake

September 14th, 2011Raw Food Recipes1 Comment

VERY DECADENT DARK CACAO MILKSHAKE

In blender place
1 cup almond milk (recipe below)
1 teaspoon vanilla extract, ½ vanilla bean, vanilla powder
2 avocados
½ scant cup agave, stevia (to taste), or sweetener of choice, including dates or raisins
½ cup raw cacao powder
Dash of salt
Dash of cinnamon

Blend, scraping sides with blender tamper. If you don’t have a tamper, shut off blender and scrap down sides with a spatula. Blend until smooth and thick. Add 1 cup of ice and blend again. Taste for sweetness and chill. Add more sweetener, or ice as desired. I like mine very thick, if you don’t, thin with a little more almond milk. Pour into a tall glass and sprinkle with chopped walnuts, pecans or nuts of choice. Pop in a straw and sip away.

Almond Milk recipe
Soak 1 generous cup of almonds in pure water overnight. Drain and rinse. Place in blender with 3 1/2 cups of pure water, 2 pitted medjool dates, and 1 teaspoon vanilla. Blend until very smooth. Strain through nut filter bag of paint strainer bag, (you can find both of these in my “shop” on the menu bar of my home page). Squeeze the almond milk into a bowl. Save the pulp for other dishes (check out my Favorite Cookie recipe).

YOU CAN WATCH MY YOUTUBE VIDEO FOR THE DECADENT DARK CACAO MILKSHAKE AND ALMOND MILK DEMONSTRATION.

http://youngonrawfood.com/very-decadent-dark-cacao-milkshake/