- 200 g raw almonds
- 1/4 tsp salt
- 0.5 litres cold water, for soaking
- 1.25 litres filtered water, for blending
- 40 g cocoa powder
- 1/4 tsp cinnamon
- 80 g Erythritol
- 1/2 tsp Stevia liquid, Toffee Flavour
- 1 tsp vanilla essence
- 80 g Boiling water
Soak the almonds in a glass jug for 18-24 hours with salt and cold water, enough to cover the almonds by 5 cm. Change the water after 12 hours if possible.
Drain the soaked almonds into TM basket, and rinse well.
Meanwhile, put the cocoa powder, cinnamon, erythritol, stevia and vanilla into TM. Add 80g Boiling Water. Mix 1 minute on Speed 7. SET ASIDE.
Place soaked almonds and 1.25litres of fresh water into TM bowl.
Blend on speed 9 for 2 min.
Strain mixture through a nut milk bag (or two layers of new chux cloth). Gently massage the mixture to help separate the milk from the fibre. (If you have a second TM bowl, strain it into this).
(Put the pulp aside in a container and leave to dry in the fridge overnight - look elsewhere on this forum for recipes using leftover almond pulp. You can even turn it into almond flour! - see tip below)
Put strained almond milk into TM jug and add the chocolate mixture. Blitz for 1 minute on Speed 10.
Store milk in glass bottles or jars in your fridge and use within three days.
TO MAKE ALMOND FLOUR FROM LEFTOVER PULP:
Preheat your oven to 100° C / 210° F.
Spread damp almond pulp on a lined baking tray and put into the oven for about 1-1.5 hours (until the mixture is completely dry to the touch). ...
Put dried out pulp into clean TM bowl and grind 1 min/Speed 8.
It is best to keep almond flour in the freezer to maintain optimum freshness.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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