Cashew 
Coconut 
Milk 
with Chocolate 
& Banana Recipe - Clean Eating Magazine

Cashew 
Coconut 
Milk 
with Chocolate & Banana

According to the Harvard TH Chan School of Public Health, nutrition research has found that people who regularly consume tree nuts such as cashews are less likely to suffer from a heart attack or die from cardiovascular disease. Just be careful not to go overboard – the US Food and Drug Administration suggests keeping daily consumption to 1 ounce (or one handful) of nuts a day.
Author:
Publish date:
Cashew Coconut Milk with Chocolate & Banana image

Find more breakfast recipes here.

  • 3 1/2 cupsServings

Ingredients

  • 1/2 cup raw unsalted cashews
  • 1/4 cup unsweetened 
coconut flakes
  • 3/4 cup mashed ripe banana 
(1 medium)
  • 4 tsp raw cocoa powder
  • 2 tsp coconut nectar, 
or to taste
  • 1/8 tsp sea salt

EQUIPMENT:

  • 1 large bowl (at least 1 qt)
  • Fine mesh sieve or
 nut milk bag
  • 1-qt glass jar

Preparation

  1. To a large bowl, add cashews and cover with cold water. Cover and refrigerate for 24 hours. Drain and rinse well; clean out bowl.
  2. In a blender with 2 2/3 cups water, combine cashews, coconut flakes, banana, cocoa powder, coconut nectar and salt. Blend for 1 to 2 minutes, until thoroughly combined.
  3. Into bowl, filter milk through a fine mesh sieve. Transfer milk to a 1-qt glass jar; cover and chill thoroughly for a minimum of 2 hours. Adjust sweetness, if desired. Shake before serving. Milk will keep refrigerated for 3 to 4 days.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 165
  • Carbohydrate Content: 19 g
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 75 mg
  • Sugar Content: 9 g