
By Chef: Julia Corbett
Posted: May 17, 2012
Difficulty/Easy
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.