Chocolate Peanut Butter Almond Milk

Prep: 24 hoursCook: 10 minsTotal: 24 hours 10 mins
Servings: 4 cups 1x


  • 2 cups raw almonds, soaked overnight
  • 4 cups filtered water
  • 2 tablespoons cocoa powder
  • 4 tablespoons peanut butter powder
  • 2 tablespoons agave nectar
  • pinch of sea salt


  1. Soak your almond overnight.
  2. Drain and rinse them, then put them in your blender along with the water, cocoa powder, peanut butter powder, agave nectar, and sea salt.
  3. Blend until completely combined.
  4. Pour the milk into a nut milk bag or a cheese cloth.
  5. Squeeze the liquid into a bowl, leaving the pulp behind in the bag.
  6. Transfer the liquid to a container and store in the fridge.
  7. Best served chilled.


Serving (2/3 cup): Calories 237; Fat 17.1g (Sat 1.3g); Protein 10.4g; Carb 16.4g (net carb 10.2g); Fiber 6.2g; Sodium 104mg

© The Toasted Pine Nut