I went through a phase in my high school days, when chocolate milk was an almost daily occurrence. I’d sit in the cafeteria, work on homework, and down a large chocolate milk. Once I graduated and went away to university, studying in Starbucks sipping on milk lattes happened way too frequently than my body needed, especially considering I was later diagnosed as severely lactose intolerant.
The constant throat clearing, the eczema, the indigestion, I look back now and think “HOW did I not connect the dots?” I thought I was health conscious. I was always into “healthy eating” yet it never occurred to me that MILK was not doing my body good, instead it was doing my body harm.
Nowadays, I’m much more in tune with my body, and I know which foods agree with me and which foods absolutely do not. Now that I am in school again (for nutrition this time), I’ve been getting a craving for chocolate milk when I sit down to study. Dairy milk is off limits but this allergen-free chocolate tigernut milk, I can enjoy no problem without the ill-after effects!
I consider this a healing treat. A treat because it contains banana, which although is a fruit, is still sweet. Healing because it contains tigernuts, carob, and collagen!
Tigernuts are not a nut, but a tuber and are totes AIP compliant. They are a fantastic substitute for anyone who is allergic or cannot tolerate peanuts, nuts, or seeds. If you’re missing nut butters, my No-Nut Tigernut Spread and Tigernut Butter 2.0 recipes sure hit the spot. Not only do tigernuts make a wonderful nut butter substitute, but they also make a fantastic milk. Tigernut milk is the closest I’ve tried to the real deal. In my opinion, it is by far the best tasting milk substitute. The first part of this recipe is how I make tigernut milk!
Chocolate (cocoa) is one of those foods that irritate many people, especially those with autoimmune issues, hence why it is eliminated on AIP. Cocoa can give some pretty unpleasant after effects due to its caffeine content – this is where carob shines! It is the ultimate chocolate substitute being naturally sweet without the caffeine! Carob is rich in pectin, a soluble fiber (something we all need, to keep things moving – if you know what I mean). It is also rich in polyphenols. which contain powerful anti-oxidant properties helping our bodies deal with toxins and free radicals. Calcium and selenium are a few of the other nutritional benefits of carob. Gotta love a food that tastes like chocolate and is nutrient dense.
If you’ve been following me for any length of time, you know I am a huge fan of collagen. It is within us all, in our connective tissues, muscles, cartilage, skin, nails, and hair. Everyone needs collagen – otherwise, we would be falling apart – literally! For this reason, supplementing with collagen provides us with so many benefits, including:
- Reducing joint pain and stiffness.
- Aids in healing our gut lining (which we ALL could use!)
- Fortifies our bones (yes it’s true – contrary to popular belief, you don’t have to drink dairy milk to fortify your bones!)
- Strengthens and hydrates our skin – helping to smooth cellulite and acne scars, as well as reducing wrinkles – can I get a hell YEAH!
- Great for hair and nails but ALSO our teeth and gums.
For even more collagen benefits, check out this article by Further Food. Further Food has also offered my readers a discount off any orders of their Further Collagen (YAY!). Use coupon code AIP10 for 10% off!
- 3/4 cup tigernuts
- Filtered water (for soaking)
- 1.5 cups of filtered water
- 1-2 tbsp carob (One tbsp for a light “chocolate” taste, two for a darker “chocolate – I like it both ways)
- 1/2 tsp vanilla (omit for strict AIP)
- 2 tbsp collagen
- 1 small frozen banana
- pinch salt
- Place tigernuts in a glass jar and cover with filtered water.
- Place in fridge for at least 24 hours.
- Strain and rinse tigernuts.
- Place rinsed tigernuts and 1.5 cups filtered water in a high powered blender.
- Blend until smooth.
- Over a large bowl, strain tigernut milk with a nut bag (I like this one).
- Squeeze the nut bag to get all the milk out from the pulp.
- Place tigernut milk back into blender with all other ingredients.
- Blend until smooth.
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This recipe is shared on Paleo AIP Recipe Roundtable.