1 cup raw almonds, covered with water by 2 inches and soaked overnight at room temperature
2 tablespoons cacao nibs
4 cups hot water
5 teaspoons agave syrup
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
Directions
Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain almonds and cacao nibs and add to blender. Add hot water and blend on high for 2 minutes. Carefully pour blended nuts and nibs through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid . Add agave syrup, salt, and vanilla to almond milk and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.
