​This Mexican inspired dairy free smoothie will go down a treat with the kids and adults alike. If you don’t have Brew Choc at your disposal, just add a little bit of instant coffee for a different flavour, or perhaps even a couple of tablespoons of raw cacao.

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NEED:

350 grams rice, raw, any kind

200 grams raw almonds or cashews

700 grams water for soaking

50 grams Brew Choc granules

2 cups coconut water

100 grams coconut sugar

1 tbsp cocoa or cacao

2 teaspoons Vanilla Bean Paste

1/2 a cinnamon stick

ice as required

shaved chocolate to garnish (optional)

DO:

Place rice, nuts, water and Brew Choc into a large airtight container and soak overnight or minimum 4 hours.

Place soaked mixture into a high powered blender and blend until creamy. 

Strain through a nut milk bag and return liquid to the blender.

 

Add coconut water, sugar, vanilla bean paste, cocoa and cinnamon stick and blend to combine. Add ice as desired and blend or serve over ice with a dusting of cinnamon or shaved chocolate.

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