Homemade Almond Milk

Have you ever noticed all that junk in store bought almond milk?  There are so many addivtives because it's not really almond milk, it's a beverage of a bunch of stuff.  So, why not make your own?  It's healthier, more nutritious, and pretty easy to make!  Plus, it's delicious and you can control if it's sweetened or not!

Almond Milk

Ingredients

• 2 cups raw, organic almonds (the quality of almonds will affect the quality of your milk)
• 12 cups filtered water
• 1/4 tsp salt (optional)

Directions

• Soak almonds in 4 cups of water for 12 - 24 hours
• Rinse almonds
• Blend rinsed almonds with 5 cups water
• Strain through a nut milk bag or cheese cloth
• Pour into a glass container and add remaining 3 cups water

Refrigerate up to a week

Enjoy in baked goods, hot chocolate (just add maple syrup and raw cacao powder), or a homemade latte!

Paleo Chocolate Mousse Bites

If you're like me, you LOVE chocolate, but most of that store-bought stuff just doesn't meet paleo standards.  And, if you're like me, you LOVE milk chocolate so the paleo alternatives don't really fix that craving.  For you dark chocolate lovers, you can find something to satiate that chocolate craving, but I end up in indulging in dairy and sugar which doesn't do much for my overall health, gut health, and complexion.  

How about this....little chocolate bites?!  If you leave them refrigerated, they're like little pudding bites, but if you freeze them, it's like eating a small and satisfying bite of chocolate "ice cream."

“ I scream, you scream, we all scream for ice cream! ”

Recipe

• 2 - 12 oz cans coconut milk (where to buy)
• 1 cup maple syrup
• ½ c arrowroot starch (where to buy)
• 2 t vanilla extract
• 4 drops peppermint (optional) (where to buy)
• ½ cup raw organic cacao powder (where to buy)

Line 2 mini muffin pans (48).  Whisk together coconut milk, arrowroot, maple syrup, and cacao.  Bring to a simmer, stirring constantly. Add vanilla and peppermint.  Keep stirring and allow to thicken.  Place into mini muffin pans and freeze for at least 2 hours.  When ready to serve, allow to thaw for 2 -3 minutes.