Vegan Chocolate Cashew Milk
I love raw chocolate milk and this one tastes sublime, satisfies a sweet tooth and is packed with goodness. I’ve been making versions of this for years and seem to be making this a lot at the moment, which might be to do with all the running I am doing. If you are someone who craves chocolate around the time of the month, this sweet chocolate nut milk is excellent too.
Maca powder is a Peruvian superfood rich in B vitamins, vitamin C and E and is known to have a positive effect on hormones, energy levels and is a natural immune booster.
Instead of maple syrup, I tend to use medjool dates to sweeten this plant based milk as they’re fibre rich, a naturally sweet snack and are a good source of potassium, copper, magnesium, manganese and vitamin B6, all of which contribute to good overall health. Just add to the blender with the other ingredients and you can always sieve using a fine mesh sieve if you want a smoother texture.
I often add a small pinch of pink Himalayan salt as it's mineral rich. Apparently people add salt to block any bitterness from the chocolate. It tastes good anyway.
Cashew nuts boast so many health benefits as they're packed with vitamins E, K and B6 and are mineral rich, all vital for maintaining healthy bodily functions. I was reading lately that eating a handful or two a day may act as a natural anti depressant too due to the presence of tryptophan, which converts to serotonin - the happy hormone.
This recipe from The Colourful Kitchen is lovely: