Strawberry Shortcake

By pattie_d

Ingredients

• Vanilla Nut Milk (Matt Amsden)
• 3 1/2 cups Thai coconut water
• 1 cup raw hemp seeds or almonds
• 1/4 cup -1/3 cup agave, coconut nectar or dates
• pinch sea salt
• tiny seeds of vanilla bean

Preparation

Step 1

In a high speed blender, combine the coconut water and the hemp seeds or almonds and blend until smooth. If you are using almonds, strain the mixture through a nut milk bag and discard the pulp then return the strained milk to the blender. (you can freeze the pulp for cookies, pie crusts, etc) Add sweetener, sea salt, vanilla seeds and blend for approx. 30 seconds or until the mixture is completely smooth. Chill and serve.

Variation:
If you want chocolate milk, add 1/2 cup cacao nibs or powder and 2 tablespoons of carob along with sweetener and vanilla seeds and blend.