by Mary Ellen Amato
1 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup gluten free whole rolled oats
4 dates, pitted
3 cups water
2 teaspoons vanilla extract
1 tablespoon tocos
1/4 cup maple syrup
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 tablespoon coconut butter
Rinse sunflower seeds and oats thoroughly under cold water, then combine them with the coconut flakes, dates and water. Let soak for at least an hour. Place these ingredients in high-speed blender, and process until completely smooth, about 1 minute. Using a nut milk bag or cheesecloth, strain mixture into a bowl. Make sure to squeeze out any excess liquid. Discard the pulp or reserve for another use.
Once the milk is completely strained, add all of the remaining ingredients except for the coconut butter. Taste for seasoning, add more of the spices to your liking.
When ready to serve, gently warm milk in a small saucepan and whisk in the coconut butter. Pour into small glasses and grate some additional nutmeg on top.