latte di mandorle


by: olafostrogof

This is a more advance almond milk recipe that I learn from a dear friend of mine


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serves: 16

6 cups of sprouted almonds

12 medjool dates

1 pinch of sea salt

1 table spoon of dulse

1 tea spoon sunflower lecithin

1 gallon of water

Nutrition Facts
latte di mandorle

Servings Per Recipe: 16

Amount per Serving

Calories: 261

  • Total Fat: 18 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.3 mg
  • Sodium: 21.2 mg
  • Total Carbs: 21.9 g
  •     Dietary Fiber: 5.6 g
  •     Sugars: 13.9 g
  • Protein: 8 g

how is this calculated?

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1.  Soak the almonds in a bowl of water between 4 and 10 hours in the refrigerator

2.  Once almonds are nice and puffy rinse them with fresh water

3.  Slowly add fresh water with the soak almonds in the juicer

4.  Once the juice is separate from the pulp set it a part

5.  In the mean while put the dates (remove the pits first), the sunflower lecithin, dulse and a pinch of salt in the vitamix

6.  Then add the juice and blend it

7.  That's it!

Cooks' note:
I usually blend many times in order to well amalgamate the ingridients and screen the extra dulse that didn't break down during the preparation

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