Almond Milk
2 cups almonds - soaked overnight
6 cups water
4 dates - pitted
2 tablespoons agave
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod(I like to save the vanilla pods after I’ve scooped out the beans for other desserts. I usually keep the pods in the same glass jar as the almonds.)
Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days.

Almond Cookiespulp from the almond milk
1 tablespoon raw honey3-4 tablespoons raw agave nectar
2 tablespoons coconut oil
2 tablespoons coconut butter (can be substituted with 2 more tablespoons of coconut oil)
4 tablespoons mesquite powder
2 tablespoons maca powder
6 dates - pitted

Fillingsdried mango freeze dried sour cherries pistachios and 2-3 tablespoons raw cacao powder(The possibilities here are endless)
Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into three even parts. Mix the fillings into the dough accordingly and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.