This unique Healthy Chocolate Milk recipe is enhanced with extra protein in the form of nuts and seeds, and sweetened with dates! It's super delicious and a great wholesome drink to have on hand throughout the week when you or your kids need an extra boost of protein with a creamy chocolate flavor.
This Healthy Chocolate Milk will be loved by both kids and adults alike! It's naturally sweetened with dates, with extra protein and fiber from cashews and pumpkin seeds. It's a bit of a hybrid between a smoothie, a nut milk and traditional chocolate milk, but it's totally delicious and super filling.
This recipe came about because like everyone these days, I'm always looking at ways to add more protein to my family's daily diet. We typically make smoothies at home with a nut and seed protein powder, but one day I was out and about and grabbed a nut-based cocoa protein drink and was so pleasantly surprised with how delicious it was and the ingredients used to make it. I bought it a few more times after that, but then my local store stopped carrying it. Which was both good (because it was expensive) but also a bummer (because I really liked it). And then, of course, it occurred to me that what I loved most about it was the handful of pronounceable ingredients I kept in my pantry, too--which meant it would be super simple to recreate at home. And that is how we found ourselves here!
Make a batch at the start of the week and have it on hand whenever you or your family need a little extra protein boost or a snack.
So let's get to making it! You can jump around the article using the menu below, or you can head right to the bottom for the complete recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- raw unsalted cashews (this is the foundation for its creaminess and, of course, the primary source of protein. You could substitute other nuts, but the resulting milk may not be as smooth since cashews blend into a creamy texture)
- raw unsalted pumpkin seeds (this is an optional addition that I like to include to increase the amount of protein as well as other nutrients like fiber, magnesium, and healthy fats--it can be omitted if you don't have these)
- Medjool dates (this type of date is ideal just because they are so plump and sweet, and perfect for blending into this drink, but other types of dates will work too)
- whole milk (or 2% milk---originally when I made this recipe I omitted the dairy milk and kept it plant-based like the drink this recipe was based off, until I realized that since we aren't plant-based adding actual milk to this was going to make it much more creamy and higher in protein...you could leave out the diary milk and replace it with water or plant-based milk of choice)
- vanilla extract (perfect for enhancing the taste of the chocolate and the salt)
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
How to Make It
This recipe is very similar to making cashew milk or cashew cream, which means the nuts (and seeds in this case) are soaked and then blended together. Our family is a big lover of cashew milk, so we make it often.
To make any nut milk, the nuts need to be soaked first. Soaking the nuts helps soften them for a smoother texture (and has some benefit in improving their digestibility and making their nutrients more available). When possible, it's best to soak the nuts overnight in cold water. However, as busy people, we don't often have the foresight to do this, so the instructions call for doing the "quick soak" version by bringing them up to a boil and then letting them sit for 10 minutes to soften. The dates are also added to the soaking mix after it comes to a boil, to help soften them up, too, for a smoother, finer result.
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Cover the cashews and pumpkin seeds with cold water and bring them to a boil.
Step 2: Once boiling, shut off the heat, add the dates, cover, and soak for 10 minutes.
Step 3: Strain and rinse the nuts with cold water.
Step 4: Add them to a blender, along with all the rest of the ingredients besides milk.
Step 3: Blend until super smooth and creamy.
Step 4: Add the milk and blend until combined.
A Word on the Final Texture
As noted above, there is no need to strain this mixture as the final result should be super creamy. If you have a high-speed blender like a Vitamix, you are going to have an easy time with this! I, however, do not. So I knew I would need to be patient with the blending stage. It will take about 2-4 minutes for the pumpkin seeds, dates, and cashews to blend together fully. The milk is not added until after this step is complete because milk froths up when blending, and it is better to avoid that. So just add the water to start and blend until it's super, super creamy.
For the best result, the chocolate milk must be chilled before enjoying. If you find that your milk is too thick once chilled, you can thin it out with a little bit of extra milk or water.
In addition to that, if you find the milk is not sweet enough, add in a splash of maple syrup.
Storing
The chocolate milk will last in the refrigerator for several days, depending on how fresh the milk you added to it is.
As it sits, the mixture will naturally separate. Make sure to shake it up before serving.
More Wholesome Recipes
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Wholesome Chocolate Milk
- Prep Time: 00:20
- Cook Time: 00:05
- Total Time: 25 minutes
- Yield: 2 quarts 1x
- Category: Drinks
- Method: Blended
Description
This unique Healthy Chocolate Milk recipe is enhanced with extra protein in the form of nuts and seeds, and sweetened with dates! It's super delicious and a great wholesome drink to have on hand throughout the week when you or your kids need an extra boost of protein with a creamy chocolate flavor.
Ingredients
- 1 cup raw unsalted cashews
- ⅓ cup unsalted pepitas
- 10 large medjool dates, pitted
- 2 cups water, more for soaking cashews
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- Pinch coarse kosher salt
- 1-½ cups milk (whole milk or 2% milk work best)
Instructions
- In a medium pot, combine the cashews and pumpkin seeds, then add enough water to cover. Turn the heat to medium and bring to a boil. Once boiling, add the dates, shut off the heat, and cover the pot. Let sit for 10 minutes.
- Drain the cashew mixture, then add to a blender.
- Add the 2 cups water, cocoa powder, vanilla, and salt. Blend on high speed until fully smooth, 2 to 4 minutes. Add in the milk and blend to combine.
- Pour into jars and chill the chocolate milk before serving. If it's too thick, add a bit more milk or water to thin it out. If you prefer it to be sweeter, add a splash of maple syrup.
Notes
You could substitute other nuts, but the resulting milk may not be as smooth since cashews blend into a creamy texture.
Omit the pumpkin seeds if desired, or swap in another creamy seed such as hemp hearts or sunflower seeds.
In place of "quick-boiling" the nuts and seeds, they can be cold-soaked overnight. See the "How to Make It" section for more info.
The chocolate milk will keep in the fridge for a few days, its freshness depending on the milk's quality. Remember to shake it well before serving as it may separate over time.
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