A 'stand your spoon in it' raw chocolate malt

When I lived in London in the 90s, I can remember going to a place called Ed’s Easy Diner in the Kings Road. It was an American style diner, where you could perch on high stools at the sparkling crome-edged counter top and watch the chef flip burgers through a kind of fried food smog. But as far as I was concerned there was only one reason to go there – the ‘so thick you could stand your spoon up in it’ chocolate malt.

I can’t imagine having such a dairy laden confection now and I must admit that this one is far more delicious and healthier too. It’s made with sesame seeds and mesquite which gives it that malty taste. It’s a brilliant find as John has recently found out that his body is low in calcium which puts him at risk from osteoporosis. So we’ve been experimenting with sesame seed mylk which is high in calcium and this raw chocolate sumptuousness is the result.

Equipment

A high speed blender and a fine mesh cloth or nut mylk bag

Ingredients

1 cup sesame seeds, soaked for an hour in filtered water and drained

2 cups filtered water

3 – 4 Medjool dates

1 heaped tablespoon of raw cacao powder

1 level tablespoon of mesquite

1 teaspoon of vanilla extract

Method

Add the sesame seeds and water to the blender and blend until smooth. You will probably need to have the blender on at the highest setting for a few minutes to break down the sesame seeds.

Pass the blended mixture through the fine mesh cloth or nut mylk bag to remove all of the broken seeds and you should end up with a mixture which has the consistency of a single cream.

Return this to the blender (remember to rinse the blender out first!) and add the remaining ingredients. Blend until smooth.

You can drink this straight away but you can pour into glasses and leave to chill in the fridge for a few hours for an even thicker shake. Spoons optional.