Cookies & Cream Elixir

Chocolate superfood alchemist Julia Corbett describes her chocolate elixir recipe very eloquently: “This herbal chocolate elixir really tastes like cookies and cream, and is high in minerals like magnesium, copper and selenium.  A tasty meal in a glass, great for a morning energy kick or post exercise refuel.”

Ingredients

Mylk Base:

• ½ cup Truly Raw Cashews
• 8 Brazil nuts
• 4 soft medjool dates
• Pinch real salt
• 4 cups Filtered water or tea, chilled if desired

Additions:

• ¼ cup Cacao beans
• 1 T cacao powder (optional)
• 3-4 T Clear agave
• 2 T Coconut oil
• 1 T Maca root
• 2 T Yacon root
• 1 tsp vanilla powder
• 1 tsp Shilajit
• ½ tsp Reishi extract

Instructions

1) Blend base ingredients until creamy

2) Strain with a mesh bag over a glass bowl or pitcher.

3) Place all additional ingredients into the blender and then pour in nut milk base.  Blend on high until creamy and serve.

I want this elixir to be smooth, but to still retain small bits of cacao beans, like a cookie. This is why the cacao beans are not strained through a mesh bag.