1 cup of almonds (soaked overnight and rinsed)
5 cups purified water
Using a high-powered blender, blend the almonds and water on high till all the nuts are chopped to a fine meal and it looks like a milk. Drain the contents through a sieve and squeeze out any excess fluid through a nut bag. If you prefer a sweeter almond milk you can add dates, maple syrup and/or organic vanilla paste.
Chocolate Almond Mylk it is the same recipe as above, except we poured the almond mylk back in the blender and added 5 Tbsp raw cacao powder, 4 dates, 4 Tbsp maple syrup and 2 tsp organic vanilla paste and blended till well incorporated. You can make it sweeter or less sweet by adjusting the ingredients.
Bonus! You also get fresh Sprouted Almond Meal/Flour from the almond pulp that is left in the nut bag!
Sprouted Almond Meal/Flour:
Pour the remaining almond pulp from the nut bag on a dehydrator sheet and put in the dehydrator set on 105 degrees till dry (2 – 6 hours). Once the pulp is dry, put the dried pulp in the blender and blend till it becomes a flour-like consistency. Store in a tightly sealed jar.