| Directions: | 1.Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
2.Strain the “milk” through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
3. Stir in cocount oil, vanilla and syrup.
4.Store in the fridge, in a sealed container, for up to 4 days.
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