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Homemade Chocolate Cashew Milk
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4 from 1 vote

Creamy Chocolate Cashew Milk


  • 9 c water divided
  • 1 c cashews
  • 1 tsp salt
  • 1 c medjool dates pitted
  • 1/4 c cocoa powder
  • 1/4 tsp cinnamon


  • Place 1c cashews in a medium bowl. Bring 1c water to a boil and pour over cashews. Add 1tsp salt and soak for ~1 hour. Drain water off cashews.
  • In a blender place: 1c rehydrated cashews + 1c dates (pitted) + 8c water + 1/4c cocoa powder + 1/4tsp cinnamon
  • Blend on high until smooth. For an extra smooth texture, pass mixture through a sieve to strain out any remaining solids.
  • Refrigerate for 3-4 days.