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Cocoa 1


/2 to 3 1/4 to 1 /4


cup unsweetened baking cocoa or cacao powder /2


cup date paste


1 tsp cinnamon 1 tsp vanilla extract Dash Himalayan pink salt


For the pistachio milk, soak the nuts overnight in a bowl of water.


Rinse before placing them into a high- speed blender with the 2 cups of water. Blend until the mixture is completely puréed and milky.


Strain mixture through a nut milk bag or cheesecloth; then add the nut milk back into the blender.


Add all other ingredients and blend at a high speed until thick.


Note: If using a regular, slower blender, re-warm the hot chocolate on the stove top. It may not be as thick and frothy but will taste good.


Courtesy of Sophia DeSantis, VeggiesDontBite.com.


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natural awakenings November 2016


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