Pro Tip: Quinn recommends mixing the leftover almond meal with cacao powder and coconut oil for instant chocolate truffle balls.
PREP TIME10 min
COOK TIME00 min
1 cup raw almonds
4 cups filtered water
1 tablespoon pure vanilla extract or one vanilla bean, split
Pinch of sea salt
1 tablespoon coconut oil or coconut butter (optional)
Cover the almonds with water and soak overnight.
Drain and rinse the almonds. Blend them with the water, vanilla and coconut in a high-powered blender until pureed.
Squeeze the pulp through the nut milk bag.