March 29, 2014

Angelfood Cake Shake

This tastes remarkably like angelfood cake.

 When I say that, I mean, the best of the cake, as I know it - almond-y, sweet, light - is condensed, except raw and vegan, of course, and in drinkable form! 

This shake was made up on the spot, another recipe from The Accomplice.

It makes good use of soaked almonds - raw almonds which have been almost-sprouted by an overnight soak in cold water to cover.  When prepared this way, almonds retain their crunch, but are much more easily digested than the unsoaked version, they're quenching and very addicting and once you try them, you won't want to go back to unsoaked. I'm definitely spoiled for life for any others.
Soaked almonds keep several days at room temperature as long as the soaking water is replaced with fresh, cold water each day.  They make an amazing snack just on their own.      

Vanilla bean would add greatly to this.

Angelfood Cake Shake

2/3 - 1 cup Medjool dates
About 5 cups water
2 tablespoons tahini
1/2 cup soaked almonds*
5 drops almond extract

Blend dates, water, and tahini until dates are
broken into tiny pieces. Blend again.
Then add the almonds, blending until broken down.
Let settle; then blend again.
By now it should all be emulsified.
Add extract and blend a final time.
Drink immediately. 

*see above for description

an original recipe from

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