(Tahini) Cookies & (Cashew) Milk
While I'm perfectly okay eating cookies by themselves, there's something about pairing them with milk that makes them that much better. This time I made tahini based cookies and paired it with creamy chocolate cashew milk.
So first of all, social influence is real. I saw tahini all over instagram, whether it was on salads, in baked goods, or in hummus, and I bought some. The funny thing is, I had no idea how to use it. So every time I opened my pantry it kinda just glared at me wondering when I was going to open it.
Finally, after working with Katie Cavuto, and sorting through all of the delicious recipes she has made, I came across this one. A cookie recipe based with tahini and oats. Now that's something I can get behind. I made them, and they came out delicious. I subbed honey for maple syrup, and they still worked. Very fluffy, yet crispy golden brown.
As for the cashew milk, I decided to originally keep it unstrained, but wasn't a fan of the subtle cashew chunks, so I ended up straining it. So it's up to you and your preference. Similar to pulp-in and pulp-free juice.
If you're here for the cookie recipe, you can find it here.
Here is the chocolate cashew milk recipe:
- 1 cup cashews (measured dry)
- 3 cups filtered water
- 2 tbsp. cacao powder (I used Food to Live)
- 1 tsp. vanilla
- Optional: 1 tbsp. honey or maple syrup
Place cashews in a jar or bowl and generously cover them with water. Soak them anywhere from 2 hours to overnight
Drain cashews, and place them in a blender. Add in the 3 cups of water, cacao powder, vanilla, and natural sweetener if you choose
Blend for at least a minute on high
Now, you can choose to not strain your milk, which I originally did. After a cup, I got tired of the grainy texture, and used a fine mesh strainer and got rid of some of the cashew residue.
Stays good for about 2-3 days if you choose to soak your cashews before blending!