Raw Mint Choco Chip Mylk

In the mood for something chocolately last night, I thought I would have some chocolate milk this morning - raw & vegan, of course!  So I put a handful of Brazil nuts in a jar, covered them with water & left them soaking overnight.  This morning, I drained & rinsed the nuts & put them in my VitaMix with a few other things & started blending.   I used fresh mint from my garden (which is still producing - it hasn't frozen yet here - YAY!  And by the way, it LOVED the rain this morning - so did I!!) - we are so blessed.  Here's the recipe (all ingredients are raw):

- Handful of Brazil nuts
- 2 Tbs hemp seeds
- 2 C water
- 1 soft date, pitted (soak in warm water to soften first if needed)
- 1 Tbs coconut cream concentrate*
- 1 Tbs coconut oil
- Handful of carob nibs
- 1 tsp cacao powder
- 1 tsp spirulina
- Several sprigs of fresh mint

Blend the nuts, seeds & water until smooth.  Add reminder of ingredients & again, blend until smooth.

* I used Tropical Traditions coconut cream concentrate (which is just blended coconut in a jar); I also equally love & highly recommend Wilderness Family Naturals coconut spread - they are the same thing, both wonderful products!  If you don't have this, you can certainly use any other kind of coconut: fresh young Thai coconut meat or fresh mature brown fuzzy coconut meat (I would use a little more than a Tablespoon), coconut chips/flakes/shreds - whatever.  Adjust the amounts if necessary.  You can also strain the pulp out of the Brazil nut &/or coconut milk if using the mature coconut - IF you want.  I left the Brazil nut pulp in today, & sometimes I like to leave the pulp in when I make coconut milk from a mature coconut.  Mature coconut pulp is VERY good if you need a little extra fiber in your diet, if you know what I mean...  ;-)

Ok, so here's the finished product:

I wish you could taste it...hey, you can!  Make this & let me know what you think!!

Eat ya' veggies!!  ;-)
Love,
Kat