DIY: Chocolate Milk

I saw a recipe about this from Wholesome Patisserie and wondered if I could create something similar using 80Noir Ultra dark chocolate and wow did I! It was amazing, packed with amazing ingredients to nourish your mind and body and so easy to make whether hot or cold. This chocolate milk is filled with a variety of nuts, cocoa, sugar and of course 80NU dark chocolate beads!

INGREDIENTS

• 1/3 cup (45g) raw cashews

• 1/4 cup (25g) raw pecans

• 2 Tbsp (20g) sesame seeds (I used black ones but you can use any that you have in your cupboard)

• 1/3 cup (100g) 80Noir Ultra dark chocolate beads

• 1/2 cup (25g) Flaxseed

• 1/2 cup (50g) Demerara sugar (you can use Coconut sugar instead but there are no additional health benefits to using it)*

• 1/4 cup (30g) coconut milk powder

• 1 cup (70g) unsweetened cocoa powder or cacao powder - I use dutch cocoa powder

INSTRUCTIONS

1. In an automatic grinder, in batches, grind the cashews, pecans and seeds to a fine powder. Be sure not to grind too much otherwise they will turn into a paste, which you do not want. Smaller batches are better, albeit slightly more time consuming but worth it! Add all the fine powder into a bowl.

2. Add the 80Noir Ultra chocolate beads to the grinder and blend until they’re broken down (if you pulse the grinder it will work more efficiently) into a powder but still leaving a few small chunks. Transfer into the large mixing bowl.

3. Stir through flaxseed, coconut sugar and coconut milk powder.

4. Add cocoa powder, mix through everything until it is all blended.

5. Transfer to an airtight glass jar or container where your dark chocolate milk will be stored.

6. Add to a cold glass of milk** (I use oat milk) or make a hot milo by adding 1/2-1 tablespoon of dark chocolate milk, depending on your taste preference.

7. Enjoy!

8. Store this dark chocolate milk in an airtight container, refrigerated, for 1 month or longer.

NOTES

*You can make this recipe without the sugar so that it is just pure, however the original recipes calls for 100g of sugar and I find it works more than enough to half the recipe if not by 75%, and if you need to, add a little honey to the milk when you blend at the end.

**The mixture will dissolve in cold milk, you just stir it through and its a delicious nutty chocolatey milk, packed with wholesome greatness and muscle and nerve boosting nutrients.

Photo Credits: Thu Nguyen | Mae Mu