Cookies & Cream Elixir

By Chef: Julia Corbett
Posted: May 17, 2012


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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.”


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


  • 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


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.