Raw Vanilla Almond Milk
Paleolithic Raw Food Recipe
Raw vanilla almond milk makes a healthful alternative to milk and can also be flavored and made into a nog. Delicious!
1 cup soaked almonds (soak in a bowl in the refrigerator overnight and rinse before using)
3 cups water
1 vanilla bean, seeds scooped out
3 to 5 soft pitted dates (or soak hard dates in water for 1/2 hour)
Other sweetener to taste such as raw honey
To make raw almond milk blend the soaked almonds with the water until smooth. Then strain the mixture through a sprout bag, cheesecloth, or strainer into a big bowl. Save the almond pulp in a container and put in the refrigerator for later use.
Put the almond milk back into the blender carafe and blend in the vanilla seeds and dates or other sweetener until smooth.
This milk will last in the refrigerator for about 3 to 5 days. Shake well before using.
Blend in a banana and use a pinch of nutmeg to make a festive rawnog.
Recipe makes 2 servings
Chunky Chocolate Freezer Fudge
3-3/4 cups carob chocolate chips
1 cup raw vanilla almond milk
1/4 cup butter substitute (such as earth balance)
1 cup raw nuts (optional)
Place saran wrap in an 8 x 8 baking dish and set aside. In a microwave safe bowl place carob chocolate chips, raw vanilla almond milk and butter. Microwave for 3 to 5 minutes stirring chocolate until it has melted completely. Once the chocolate has completely melted, slowly stir in nuts and place in baking dish. Once done, place in freezer until the fudge sets. Cut into pieces and serve.