This dish makes an excellent energy sustaining breakfast for children and adults alike and is nutritionally dense while balancing blood sugar and allowing a slow release of energy for hours.
This recipe is one from the raw food preparation demonstration at the Auckland Vegetarian Food & Lifestyle Festival by Michele K La Chante of Living Foods.
2 cups of almond mylk
6 dates (these can be soaking in the almond mylk in order to soften them)
1 teaspoon vanilla powder
1 teaspoon kelp
6 – 8 drops of Berry Stevia (or other flavour of your choice)
2 heaped teaspoons of raw cacao powder (optional and be prepared to increase the sweetener since cacao is bitter)