Cinnamon Cashew Almond Milk

Ingredients

  • ½ cup cashews
  • ¼ cup almonds
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • 4 cups water

Directions 

  1. Soak the cashews and almonds for at least 4 hours, but not more than 24.
  2. Drain the cashews and almonds and add them to a high speed blender with the water and blend on high for 1 minute.
  3. Strain the nut milk through the Bigger Better Nut Milk Bag, then transfer it back to your blender and add the cinnamon and sea salt.
  4. Blend on high for another minute, then save in an airtight container or mason jar for up to 5 days in the fridge.

Cinnamon Coconut Bites

Ingredients 

  • all the leftover cashew almond pulp (about ¾ cup)
  • ½ cup shredded coconut
  • ¼ cup raw cashews
  • ½ cup raw almonds
  • ¼ cup raw sunflower seeds
  • ½ tsp salt
  • 2 tbsp roasted coconut butter
  • 1½ tsp cinnamon
  • 2 dates, chopped

Directions 

  1. Place the leftover nut pulp, coconut, cashews, almonds, sunflower seeds, and salt in a food processor and process until everything is blended together. You can leave some bigger pieces if you want the bites to have some crunch, or you can grind into a flour like consistency.
  2. Add the coconut butter, cinnamon, and dates and process until everything is combined and it forms a sticky, dough like consistency.
  3. Roll into balls and store in the fridge for up to 2 weeks of the freezer for 2 months.