Pumpkinseed Chocolate Nut Milk

I just returned from Maui and am so inspired to share healthy summer foods that are easy to make and support a vegetarian & vegan life style. This nut milk is so easy to make. It only takes about 10 minutes and you can keep the milk for 3-4 days when kept in the refrigerator. Sip slowly to create saliva in the mouth which helps digesting the milk more easily. 
Aloha Chinnamasta

Soak 1 cup of pumpkin seeds for a minimum of 8 hours
Rinse and put in the blender
Add 3 cups of filtered water
1 pinch of salt
​1 tbs raw coconut oil
1 tbs raw hazelnut Jem organics nut butter
2 tbs raw chocolate nibs
1 thumb of fresh ginger root
1/2 thumb of fresh turmeric root
A pinch vanilla bean either scraped directly from the bean or submit with 1/4 tsp vanille essence
1 tbs agave 
 Blend well, and squeeze the nut milk through a mesh.

Copyright Shivashaktiloka