Chocolate Almond Chia Milk Recipe by Dr. Daryl

Do you miss drinking chocolate milk like you did when you were a kid?

I used to, but now the thought of cow’s milk sweetened with sugar and filled with “chocolate” chemicals makes me feel ill.

But you can still enjoy a chocolatey, creamy drink without all of the junk with today’s recipe. It combines chia seeds with coconut water and raw nuts to make a quick nut milk that is better than store-bought, I promise you. Then we add in a secret ingredient to give it yummy chocolatey flavor.

Did you know that our Acid-Kicking Coffee Alkalizer can be used in much, much more than just coffee?

It adds sugar-free, artificial sweetener-free flavor to any recipe you use it in, while also delivering plant-based, clean keto fats, acid-fighting minerals, pure Himalayan pink mineral salts, and enzymes to optimize brain-boosting energy, suppress hunger, and burn body fat throughout your day.

You could use the Vanilla or Salted Caramel flavors in this recipe, although we prefer it with Mocha for a chocolate, creamy drink.

Try this one with kids! Or enjoy it yourself!


Ingredients [Serves 2]:

2 cups coconut water
1 cup raw almonds or cashews (soaked overnight)
1/2 tbsp. coconut oil
1/8 tsp. salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/2 tsp. vanilla (I prefer 2 drops Medicine Flower Vanilla)
2 tsp. chia seeds
1 scoop Mocha Acid-Kicking Coffee Alkalizer


Thoroughly blend the almonds or cashews in 2 cups of coconut water (blend for 1 minute or so). If using almonds, you must strain the almond milk in a cheese cloth, then add the milk back into the blender. You do not need to do this if using cashews.

Add your coconut oil, salt, Acid-Kicking Coffee Alkalizer, and vanilla and blend again. Using a LOW variable speed, blend in your chia so that you mix the seeds without pulverizing them. If you only have a one-speed blender, you can hand mix them with a spoon, or with a cappuccino frother.

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Dr. Daryl

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