Mayan Chocolate Milk

I love dark chocolate and was wondering how I could get it into a raw diet, when I ran across these babies in the health food store:

It’s raw, organic cacao beans. They have a very dark flavor, but are not bitter. The manufacturer calls them a Mayan superfood rich in magnesium, polyphenols, flavanols, antioxidants and fiber. My first experiment with them today was to see if I could make a healthy chocolate milk. We usually drink cashew milk because of its protein content, but I used oat milk with this recipe because it is so creamy, but you could use any nut/rice milk you prefer.

Oat Milk from Blendtec’s Lifestyles Recipe Book

¾ cup whole oats

Make sure your blender jar is completely dry. Blend at your highest speed for 20 seconds (Blendtec: speed 10). Add:

3 ¾ cup water – room temperature

1 medium apple – cored and quarted

3 tsp raw agave

1 ½ tsp vanilla

¼ sea salt

Blend at highest speed for 50 seconds (Blendtec: Whole Juice). Chill and let rest in refrigerator for at least 5 minutes. You can strain this milk if you want a smoother consistency.

Now for chocolate milk add per 1 cup milk:

2 T cacao nibs

2 T raw agave

You can adjust more or less depending on your tastes, but this makes very flavorful milk. Blend at highest speed for 50 seconds (Blendtec: Whole Juice). If you would like hot chocolate, you can continue to run the blender till heated (Blentec: Soup, 1 or 2X).

Olivia loved it – you can tell by her chocolate milk mustache!

Update: I also found Cacao powder - It's even better! There's not the slight grainy-ness of the nibs. Also, I think I prefer cashew nut milk to the oat milk. You can find the recipe under milk.