cup almond milk until foamy and smooth. Continue adding almond milk, 1/4
Add the almond butter, cocoa, frozen bananas and dates to a food processor. Pulse a few times to break up the bananas. With the food processor running, stream in the almond milk, then blend until smooth.
Divide among 4 chilled small glasses and garnish with the mini chocolate chips.
he dry ingredients and the milk in 2 additions, stirring until
Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth.
Combine hot espresso and chocolate-hazelnut spread in a large cup and stir until melted. Cover and refrigerate until chilled, at least 30 minutes.
Add skim milk, almond milk creamer, and ice to the espresso mixture and mix.
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
Preheat oven to 350\u00b0.
Line buttered baking sheets with buttered waxed paper.
In a medium bowl, combine the flour and baking powder. In a large bowl, beat together the eggs, sugars, vanilla and almond extracts.
Add the flour mixture.
Stir in the milk chocolate chips and chopped Macadamia nuts.
Use 1 tablespoon dough for each cookie.
Drop them 1-inch apart on prepared baking sheets.
Bake for 10 minutes.
Makes 4 dozen.
edium bowl, whisk the eggs, milk, oil and vanilla.
Whisk
Preheat oven to 350\u00b0.
Combine butter and brown sugar; beat until creamy.
Sift together and blend in flour and salt.
Press evenly into 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes. Sprinkle milk chocolate chips.
Let stand to soften and spread evenly.
Sprinkle with nuts.
Combine butter and sugar until creamy.
Sift the flour and salt together and blend into butter and sugar mixture.
Press evenly into a 13 x 9 x 2-inch baking dish.
Microwave on High for 4 to 5 minutes.
Rotate dish after 2 minutes.
Sprinkle milk chocolate morsels over top and return to microwave for 1 minute on High.
Spread evenly over top.
Sprinkle with chopped almonds. Cool before cutting.
Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
bout 1/2 cup of almond milk. Cover and hold lid down
Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.
Melt margrine in 2 quart sausepan over medium heat.
Mix in in flour
Stir in 1 cup almond milk
Heat to bubbling.
Slowly mix in cheeses, stiring and heating until fully melted and bubbling again.
Heat oven to 350
Add spiral pasta to 1-2 quart cassarole dish
Pour and mix cheese sause into pasta compleatly.
Heat through in oven 5-10 minutes.
In the pitcher of a blender add the papaya, almond milk, honey, lemon juice and ice cubes.
Blend until smooth. Pour into glasses and serve.
medium saucepan, combine whole milk with the vanilla bean and
Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave.
Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.
Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.