Heart Melting

How would you like some melted  ice cream?

Melted chocolate ice cream.

For breakfast.

In your cereal.

In your oatmeal.

In your coffee.

Or maybe you’re a little more hard core.

Maybe you take your melted ice cream straight up.

Served in a tall glass with a garnish of awesome.


(that tastes exactly like melted ice cream)

1 cup almonds

6 dates

4 cups of water

1/4 cup dutch process cocoa powder

1 teaspoon vanilla extract*

Tidbit: Make sure you use a good quality vanilla extract. Otherwise it will be less “melted ice cream” and more “artificial ass cream.” To be blunt. 

pinch salt

Cover almonds and dates with water and soak for at least two hours (or overnight).

I bet you’re thinking “OHMYGAWD! SHE PUTS DATES IN EVERYTHING!” Yes. Yes I do. They are naturally super sweet and have fun nutrients like potassium and B-vitamins packed inside each little delectable bite.

Drain soaked almonds and dates and put in blender.

Add four cups of  fresh water and blend for 1-2 minutes.

Pour mixture through a mesh strainer, cheese cloth, or tea towel.

You can use a whisk to help push the liquid through your mesh strainer. You might get a little almond pulp in the milk, but I personally enjoy chewing my melted ice cream anyway.

Repeat straining process back into the blender.

Tidbit: Save the leftover pulp to add to oatmeal, smoothies, or baked goods. You can also freeze it if you don’t plan on using it right away.

Add cocoa powder, vanilla extract, salt and blend again.

Strain mixture once more.

Don’t be freaked out if it starts to separate. That’s what happens when you don’t add emulsifiers. Just stir it up, little darlin’.

Store in an airtight container in the refrigerator for 4-5 days.

Almonds are good for your heart.

Chocolate Almond Milk that tastes like melted ice cream is good for your soul.

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