I have a confession to make that I don’t actually own this book, yet! BUT, if it’s anything like Emily’s last book, Rawsome Vegan Baking (review here) I will gaze at it for hours and not be able to put it down. Seriously, her recipes are amazing and her photography is absolutely stunning. So, because I love Emily and her work, I’ve agreed to share a recipe from her book with you here, right before the book is released on the 9th of this month.
Chocolate. Mylk. Need i say more?
Makes: 4½ cups (1 L)
Follow the recipe for spiced mylk, adding 1–2 tablespoons (28–56 g) of cacao powder and, if you like, 1 tablespoon (28 g) of maca powder.
- 1 cup (125 g) raw nuts, seeds or coconut meat
- 3 cups (237 mL) water
- 1 tsp cinnamon powder
- ½ tsp nutmeg powder
- 1 tsp vanilla extract
- Pinch of pink Himalayan crystal salt
- 3–5 pitted dates
Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water. Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white. Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.
Check out these photos of some of the other recipes featured in the book:
Spicy Avocado Aviator
Berry Citrus Blitz
Click to Purchase 100 Best Juices, Smoothies and Healthy Snacks
Photos and Recipe are courtesy of Emily Von Euw and Page Street Publishing and are used with permission.
In order to enter the giveaway, simply leave a comment below. Winner will be chosen at random, and an email will be sent to notify them of their prize one week from today. USA residents only.