This recipe will create a rich, sweet chocolate milk. It includes dates and maple syrup, so it will raise blood sugar and is intended more as a treat. Though the fat and protein content will offset this somewhat.

Hemp seeds are my go-to for makiing dairy-free milk. You don’t need to strain them, and the result is gorgeously creamy. I add coconut oil, for extra creaminess and mouthfeel. You’ll find my basic, unflavoured hemp milk recipe here.

Hemp seeds also have a host of benefits:

Rich in protein
A great source of essential fatty acids, such as alpha-linolenic acid (ALA), which is an omega-3.
Anti-inflammatory: The amount of omega-3s in hemp seeds and the seeds’ healthful omega-3 to omega-6 ratio can together help to reduce inflammation.
In addition, hemp seeds are a rich source of gamma linolenic acid (GLA), a polyunsaturated fatty acid which may also have anti-inflammatory effects.
Hemp seeds contain an impressive array of vitamins and minerals and are especially rich in:
- vitamin E
- magnesium
- phosphorous
- potassium
They are also a good source of iron, zinc, and B vitamins, including:
- niacin
- riboflavin
- thiamine
- vitamin B-6
- folate

I like to add Bovine Collagen Peptides powder to mine as well. But this is optional.

Ingredients:

1/2 cup organic hulled hemp seeds/hearts

3 cups filtered water

1/4 teaspoon Himalayan salt

2 Tablespoons cacao powder

1 Tablespoon coconut oil or grass-fed ghee.

1/4 teaspoon pure vanilla powder (or vanilla extract)

1-2 medjool dates (adjust to taste)

1-2 Tablespoons maple syrup (adjust to taste)

Optional: 2 Tablespoons Bovine Collagen Peptides Powder

Instructions:

Combine everything in a high-speed blender, blend well and serve. Sadly, this doesn’t seem to heat well (as hot chocolate) and tends to curdle. It is best as cold chocolate milk.

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