Breakfast Hot Chocolate
Author: Dana McIntyre
Prep time:
Cook time:
Total time:
Serves: 5 c
- ¼ c Millet, soaked overnight, drained and rinsed
- ½ c Pecans (soaked for 12 hours, drained and rinsed) (cut with (unsoaked) hemp hearts for extra protein or (soaked) Brazils for extra selenium)
- ⅓ c Cacao Nibs
- 6-8 Medjool Dates
- ½ tsp Cinnamon
- ¼ tsp Vanilla Powder
- Pinch of Sea(weed) Salt
- 4 c Water
- Blend all of the ingredients in a blender until very smooth.
- Pour contents into a saucepan and cook on med/low heat wile whisking for 10 minutes or until thickened.
- Water down to thin it out if desired.
- Sip out of a mug or serve in a bowl topped with cacao nibs, freshly ground cinnamon and fresh fruit (raspberries, pears etc) if desired.
- Freezes well
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/nuts/breakfast-hot-chocolate/
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