This is a creamy and silky milk that will satisfy your craving for chocolate milk. If you are sensitive to oats, be sure to look for oats that are certified Gluten Free/Purity Protocol. You will need to soak your oats for a minimum of 4 hours or overnight, however I did not include this in the preparation time.
Completely cover the oats with water and soak in a bowl for 4 hours or overnight. Drain Oats through a fine sieve and rinse. Place Oats in your blender along with the dates, salt, water and vanilla. Whir in Blender until smooth, at least 1-2 minutes. Pour through a Nut Milk Bag (My preferred brand is Ellie's Best) into a large container, squeezing/ kneading gently to get all the milk out.
It will be quite sticky but keep kneading until you get all of the milk out. Return the milk to the blender, and discard what is left in the nut bag. Add the maple syrup and cocoa powder and blend until smooth. Store in glass bottles or jars for up to 3 days. Be sure to shake well before serving.
Ingredients
Directions
Completely cover the oats with water and soak in a bowl for 4 hours or overnight. Drain Oats through a fine sieve and rinse. Place Oats in your blender along with the dates, salt, water and vanilla. Whir in Blender until smooth, at least 1-2 minutes. Pour through a Nut Milk Bag (My preferred brand is Ellie's Best) into a large container, squeezing/ kneading gently to get all the milk out.
It will be quite sticky but keep kneading until you get all of the milk out. Return the milk to the blender, and discard what is left in the nut bag. Add the maple syrup and cocoa powder and blend until smooth. Store in glass bottles or jars for up to 3 days. Be sure to shake well before serving.