In Raw History2009 105degrees Cafe hosts its first dinner service
In Food History
National Chocolate Milkshake Day This is Chocolate Milkshake recipe from The Daily Raw Blog's Almanac 2010Vanilla Ice Cream
2 cups Thai coconut meat
2 cups cashews, soaked for 1 hour to soften1 cup raw almond milk
1 cup raw agave nectar, light in color¼ cup coconut oil, (liquid)
2 tablespoons vanilla extract¼ teaspoon sea salt
Place ingredients in a blender and process until smooth, creamy consistency. Pour mixture into a deep dish, cover it and place in the freezer for at least 6 hours. Overnight is best.
Chocolate SauceMakes about 1 ½ cups1 cup organic cocoa powder½ cup raw agave nectar½ teaspoon cocoa bean extractpinch of sea salt2 tablespoons coconut oil (liquid)
Combine cocoa powder, agave, vanilla and sea salt in a blender. While the machine is running, stream in the coconut oil.
If not using right away, store in the refrigerator. Warm at room temperature or in the dehydrator, until it becomes liquid again.
Chocolate Milkshake
Serves 22 cups raw vanilla ice cream ½ cup almond milk3 tablespoons chocolate sauce
Combine ingredients in a blender, process until smooth and creamy.