Honey, Cacao, and Pumpkin Seed 'Milk'

This recipe is brought to you by Kelly Gibney. Check out a lot more delicious recipes on her website

Makes a little over 750ml

3/4 cup raw pumpkin seeds - soaked overnight in a large bowl of water. Drained and rinsed well.

3 cups water (I prefer to use filtered water - that's optional!)

2 tablespoons Manuka honey

2 1/2 tablespoon raw cacao powder

1 teaspoon good quality vanilla essence

1 rounded tablespoon almond butter (optional but recommended!)

Pinch sea salt

Vitamix method

Place all ingredients into machine and run on high until silky smooth. Place in the fridge to chill for at least one hour prior to serving. Will last 3-4 days in the fridge in an airtight bottle.

Regular Blender

Place the pumpkin seeds and water in a blender and blitz for 3-5 minutes until as smooth as possible. Strain milk using a large piece of muslin cloth laid over a sieve or with a nut-milk bag. Squeeze the bag or muslin tightly to get every last drop of liquid from the pulp. Rinse out the blender and combine the pumpkin seed milk with the remaining ingredients. Blitz for 1-2 minutes until well blended. Place in the fridge to chill for at least one hour prior to serving. Will last 3-4 days in the fridge in an airtight bottle.