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1. Gather the ingredients

  • 3 cups of almond milk (or any vegan milk)
  • 2 cups of unsweetened coconut milk
  • 1/2 cup of brown sugar
  • 1 avocado
  • 2 tsp of lemon juice

Toppings:

  • 1 tsp of coconut flakes (for decoration)
  • 1 tsp of choc chips (for decoration)

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2. Activate the almonds

Activate the almonds by leaving them in a bowl with filtered water overnight, they will grow in size and the bigger they are the creamier the milk will be.

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3. Process the Almonds

Process the almonds in a blender or food processor with some fresh filtered water.

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4. Strain

Strain the almonds using a cheesecloth bag. Set the leftover almond puree aside.

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5. Process altogether

Add the avocado pulp, coconut milk, sugar and lemon juice and process in a blender or food processor until smooth and creamy.

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6. Chill

Chill the mixture in the freezer for about an hour or until cold but still creamy.

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7. Decorate

Decorate with sprinkled coconut flakes and chocolate chips. Yum!


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Photos by Ana Lisa Alperovich for Inhabitots