Do you love chocolate milk but would like to try some healthier choices? Look no further than this homemade almond milk dark chocolate recipe. Not only is it a delicious treat, but it also contains fewer calories and less saturated fat than traditional milk chocolate.
Almond milk dark chocolate is a healthy and delicious alternative to traditional milk chocolate. With just a few simple ingredients, you can make your own almond milk at home and enjoy the benefits of this tasty treat.
Give this homemade chocolate almond milk recipe a try and see how easy it is to make. Let’s get to it!
- 1 cup of raw unsweetened cocoa powder
- 5 tbsp of maple syrup (or 6-8 pitted medjool dates)
- 1 cup of soaked almonds (soaked for at least 12 hours)
- 1 1/2 cups of water
- 1 tsp of vanilla extract
Vegan Chocolate Almond Milk Recipe
Step 1: Making homemade almond milk
After soaking the almonds, rinse them thoroughly and let them drain.
Place the almonds, cocoa powder, maple syrup, water, and vanilla extract in a high-speed blender and blend on high for 1 to 2 minutes until smooth.
Pour the mixture through a nut milk bag into a jug or container, squeezing out all the liquid.
Add ice cubes if desired and serve your homemade chocolate almond milk immediately, or store in the fridge until ready to enjoy.
Expert Tips for the perfect homemade almond milk
- If you prefer your homemade chocolate almond milk sweeter, add more maple syrup to taste.
- Use high-quality cocoa powder for the best flavor.
- Experiment with different types of non-dairy milk, such as soy or oat milk, to find your favorite flavor.
- If you don’t have the time to make your own almond milk, you can use shop bought unsweetened almond milk.
How to store homemade chocolate milk?
Homemade chocolate almond milk will keep in the fridge for up to 5 days. You can also pour it into ice cube trays and keep in the freezer for up to 3 months.
How to Make Date-Sweetened Almond Milk
Start by soaking raw almonds in water overnight, or for at least 6-8 hours, then blend them with water, pitted dates, and vanilla extract until smooth and creamy. Strain the mixture through a nut milk bag or cheesecloth, and store in the fridge for up to 5 days. Adjust the sweetness to your preference and use the leftover almond pulp for other recipes.
Can you use cacao in place of cocoa powder?
Cacao powder can replace cocoa powder in making chocolate almond milk, but it has a stronger, more bitter taste and is less processed. Add more sweetener to balance the bitterness, and blend or strain the mixture to remove lumps. Consider the taste and texture differences and adjust the recipe accordingly.
Blender – A high-speed blender is essential for creating a smooth and creamy texture. Make sure your blender is powerful enough to blend nuts into a fine pulp.
Nut Milk Bag or Cheesecloth – A nut milk bag or cheesecloth is used to strain the almond pulp from the liquid. This step ensures a smooth and creamy consistency.
Measuring Cups and Spoons – Accurate measuring is crucial to achieving the perfect balance of flavors in your chocolate almond milk. Try out these measuring cups.
Airtight Container – Once your chocolate almond milk is made, you’ll need an airtight container to store it in the fridge.