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.
Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth.
separate bowl, whisk together almond milk, canola oil, raw sugar, and
In a small pot, warm the almond milk over medium heat until it begins to steam. Remove the pot from the fire and add the dark chocolate.
Stir the chocolate until it has melted. If necessary, return the pot to the fire to help it along. Once melted, allow it to cool slightly.
Add the milk mixture, tofu and coconut milk to a blender and process until it is smooth. Transfer the mixture to a bowl or serving glasses and chill for 3 to 4 hours, until set.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
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.
cup almond milk until foamy and smooth. Continue adding almond milk, 1/4
Make the Chocolate Almond Cake:
Position a rack
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.
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.
Stir oats, chia seeds, honey, cinnamon, vanilla extract, salt, and almond milk together in a covered jar or container. Cover and refrigerate 8 hours to overnight.
Combine water and coffee grounds in a large carafe. Stir and cover. Let sit at room temperature or in the refrigerator for 12 to 18 hours.
Pour the coffee into a bottle through a coffee filter or cheesecloth to catch the grounds.
Fill an ice cube tray with the cold-brewed coffee and freeze until cubes are set, 6 hours to overnight. Store frozen cubes in a resealable plastic bag until ready to use.
Fill 1 glass with coffee ice cubes and top with almond milk.
Blend ice, almond milk, espresso, and honey in a blender until smooth.
In a small saucepan, whisk together cornstarch, sugar, and salt.
Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
Bring mixture to a boil over medium heat, stirring occasionally.
Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
Remove from heat and whisk in vanilla.
Pour into 4 custard cups and refrigerate until set.