Chocolate Almond Milk
Indulge in the perfect balance of rich chocolate flavor and wholesome plant-based goodness with this homemade Chocolate Almond Milk recipe. Made with raw almonds soaked to creamy perfection, unsweetened cocoa powder for a deep chocolatey kick, and naturally sweetened with pure maple syrup, this dairy-free beverage is as nourishing as it is decadent. A hint of vanilla and a pinch of sea salt elevate the flavor, while optional add-ins like cinnamon or espresso powder let you customize it to your liking. Ready in just 15 minutes (plus soaking time), this vegan and gluten-free treat is perfect for sipping on its own, pouring over cereal, or adding a chocolaty twist to smoothies. With easy prep and no cooking required, this recipe is a must-try for chocolate lovers looking for a healthy, homemade alternative to store-bought almond milk.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 4 cups water
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- optional optional add-ins like cinnamon or espresso powder
Instructions
In a large bowl, combine the raw almonds with 2 cups of water. Let them soak for at least 8 to 12 hours or overnight to soften.
After soaking, drain and rinse the almonds thoroughly under cool water.
Transfer the soaked almonds to a high-speed blender. Add 4 cups of fresh water, unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt.
Blend on high for 1 to 2 minutes, or until the mixture is smooth and creamy. If desired, add optional flavor boosters like a pinch of cinnamon or a dash of espresso powder and blend again.
Place a nut milk bag or fine mesh strainer lined with cheesecloth over a large bowl or pitcher. Slowly pour the blended mixture through the strainer, allowing the liquid to pass through while catching the almond pulp.
Gently squeeze the nut milk bag or cheesecloth to extract as much liquid as possible. Discard the leftover almond pulp or save it for other recipes like smoothies or baked goods.
Transfer the strained chocolate almond milk to a clean glass jar or bottle and refrigerate for up to 4 days. Shake well before each use.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 33.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
