1 cup raw almonds, soaked overnight
2 cups filtered water
1-2 medjool date
Soak almonds over night. Drain the water and place in a food processor or high powered blender with 2 cups fresh filtered water and one or two pitted medjool dates (depending on how sweet you'd like it). Blend for 30-60 seconds. Strain through a nut milk bag (I bought mine at Simply Raw Express) or cheese cloth. Store in a glass or stainless steel container in the fridge. Use within 4-5 days.
When you're finished making your almond milk you'll be left with a healthy bunch of almond meal. It seems such a shame to throw it away so I invented a cookie recipe, of course, to use up the leftover almond meal.
ALMOND COCONUT MACAROON COOKIES
1 1/4 cups almond meal
1/4 cup dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 tsp baking powder
1/3 cup cane sugar
3 tbsp. coconut oil
1/2 tsp alcohol free vanilla extract
Combine first 5 ingredients in a large mixing bowl. In a separate bowl whisk together egg, coconut oil and vanilla. Pour egg mixture into the mixing bowl with the almond meal and mix together. Refrigerate batter for 3-4 hours or overnight. Grease cookie sheet and use your hands or a spoon to form into balls and place on the cookie sheet. Press them down slightly to flatten. Bake at 375 degrees for 15-20 minutes.