I wanted chocolate and I wanted it cold, but there is nothing inside me that says to go to a fast food joint to get it. Here is a local donut shop’s ingredient list for a frozen chocolate drink:
Frozen Neutral Base: Water, Neutral Base (Sugar, Glucose, Fructose, Silicon Dioxide, Malic Acid, Xanthan Gum); Milk; Frozen Hot Chocolate Base: Corn Syrup, Water, Whey, Cocoa processed with alkali, Cocoa, Natural and Artificial Flavor (Milk), Caramel Color, Potassium Sorbate (Preservative).
Who wants all that in their body? Not me!
See the simple healthful ingredients in this recipe…
Health Benefits of Cashews–They are lower in fat than most other nuts, they contain 20% protein, high amounts of magnesium, phosphorus and potassium.
and of Dark Chocolate: When consumed in moderation you can reap the antioxidant benefits of the dark chocolate; not milk chocolate—dark chocolate. Dark chocolate is loaded with antioxidants. Antioxidants help free your body of free radicals, which cause oxidative damage to cells. Free radicals are implicated in the aging process and may be a cause of cancer, so eating antioxidant rich foods like dark chocolate can protect you from many types of cancer and slow the signs of aging. Dark Chocolate Helps Control Blood Sugar, is High in vitamins and minerals, such as potassium, copper, magnesium, and iron. It also increases blood flow to the brain as well as to the heart, so it can help improve cognitive function. Dark chocolate also helps reduce your risk of stroke, and is is good for your mood!
For the Frozen Hot Chocolate:
2-1/2 ounces dark chocolate (Trader Joe’s 72% cacoa is awesome)
1/2 cup raw whole cashews (also from Trader Joe’s) (note; whole cashews are fresher than bits and pieces.)
5 cups filtered water, divided
3 tablespoons organic cocoa powder
1/4 cup sucanat or agave or a combination
1/2 teaspoon stevia powder or to taste
1 teaspoon vanilla extract
1 teaspoon lavendar extract (optional)
2-3 cups ice
Melt chocolate with 3 cups water on your stove top in a medium saucepan set over medium heat. Stir in the cocoa powder, sucanat, and extract(s) until sucanat and or cocoa powder are mostly dissolved. Cool mixture to room temperature.
Put cashews in a high-speed blender (such as a vitamix) with 2 cups water and the stevia. Soak for 15-20 minutes. Blend until liquid.
Combine the cashew “milk: with the cooled chocolate in a large pitcher or in the Vitamix container. Refrigerate until cold, about 2 hours.
When ready to consume, Blend chocolate mixture with the ice until frothy and smooth. Pour into glasses and serve immediately. Makes 5-6 servings.