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Keto Chocolate Pumpkin Seed Milk
How to Make It
Step 1
Add the pumpkin seeds, coconut milk, vanilla extract, and cocoa powder to a high-speed blender. Pour in 1 cup of water. secure the lid on the blender’s pitcher.
Step 2
Blend together on high for about 15 seconds. Carefully strain the milk using a fine meshed strainer or cheesecloth, reserving the pumpkin seed pulp that is left over. If using a strainer, strain in batches, pressing on the pulp with the back of a spoon to squeeze any remaining liquid out of it.
Step 3
Pour the strained chocolate milk and pulp back into the blender along with the remaining ¾ cup water. Blend again for 10-15 seconds and strain the milk again, this time setting aside the pumpkin seed pulp.
Step 4
You can repurpose the blended sunflower seeds into other recipes. Rinse the strainer and strain the milk into a clean jar or glass. Enjoy!
Ingredients
- Pumpkin Or Squash Seeds, Shelled, Unsalted – ¾ cup, whole pieces
- Coconut Milk by Aroy-d – 1-½ tablespoon
- Water – 1-¾ cup
- Cocoa Powder – 1-½ teaspoon
- Vanilla Extract – 0 teaspoon
