No Sugar Chocolate Bark
Bars and cookies, Desserts, Vegan
INGREDIENTS 2T virgin coconut oil 2T raw coconut butter 1T cashew/almond butter 4T organic, fair-trade cocoa (I buy cocoa and nibs in bulk from cocoasupply.com but if you don’t want…
I’ve been dairy free in my coffee for a decade. I mostly drink it black but sometimes I want creamy and a bit more indulgent. (Also milking it up is a great way to mask bad tasting coffee – but we don’t run out and need that in a pinch any more after getting a Northbound Coffee subscription – American’s, do it!)
My first was almond milk, it used to be all anyone used. Then I tried a macadamia coconut and nearly went to heaven, it was so creamy and didn’t funk up the coffee the way almond milk does. Fat is essential to win in coffee. (or so I thought – but I’m not anti fat and I actually add it here!)
So my go to for the last few years has been a cashew coconut combo.
Then we were in London and Paris and I found that tons of the coffee shops were using oat as their staple non diary milk (alongside soy, but no no soy thanks.) It worked SO well in coffee so I came home and tried it. It’s truly a winner. And you can make it lots of different ways so play around and find your fave.
Oats are a big staple to me because we do eat grains, and they’re a really frugal healthy option that’s also gluten free for those who need it. Really any kind of oat blended in water then strained situation will land you with oat milk, but the way I’ve found I love it most is this one below. I like to make a thicker creamier version for using in coffee, it is thick! Don’t be alarmed that it has a viscosity to it. If you want it thinner just add some water and rebelled, but also trust me it works really well in coffee like this! I throw my coffee in a blender and add in the milk (and sweetener if you want) and blend it for about a minute. It gives an amazing frothy drink when you pour it out! Here you go:
Makes about 24oz (depending on how well you extract the milk)
1/2 cup rolled oats
3 1/2 cups water
Pinch pink salt
1T coconut oil (optional)
1-2 soft dates (optional)
¼ tsp vanilla powder (optional)
Note: I don’t use dates or vanilla powder because I usually use one batch for both sweet and savoury uses, but if it’s just going to be coffee creamer, go ahead.
All you really need is the oats, and the water. Everything else is just a potential extra. I love using a little coconut oil/butter to add some extra creaminess and healthy fat but it’s great without too.
Put the oats into a large heat proof bowl and add 2 cups water. Let the oats sit in the water for 30 minutes.
Add them all into the blender with the water (and other ingredients bar the extra water) and blend until they are completely smooth. Add in the remaining water and, on a slow speed, blend it all together.
Pour it all out into the nut milk bag over a large bowl. Either secure it and leave it to hang and drip the milk out or begin to gently squeeze the milk out with your hands. Keep going until you are left with a firm oat pulp in the bag.
Pour into a glass jar to store. I keep mine up to 4 days in the fridge, or freeze it into cube blocks. (see below) The oat pulp can then be added to oatmeal, cookies, smoothies, or dried out to use as flour.
And then if you don’t use it that often like me, freeze it into cubes and store in a Stasher bag in the freezer!
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