1 cup sesame seeds
1 tbsp hemp oil *optional
4 cups pure water
2 dates, pitted
1 tsp vanilla powder or extract
pinch Himalayan or sea salt
1. Soak your sesame seeds in enough water to cover overnight in the fridge.
2. When you are ready to make your milk, drain and rinse your sesame seeds, discarding the soak water.
3. Place your soaked sesame seeds and water in a blender and blend on high for 30-60 seconds, depending on how powerful your blender is.
4. Strain your milk through a nut milk bag or cheesecloth, reserving the milk. You can use the sesame pulp in raw cakes and cookies, or as filler for cooked cakes and cookies.
5. Rinse out your blender and add your strained milk back in. Add your dates, vanilla and salt.
6. Blend again until smooth. You can store in a glass jar, sealed in the fridge for 2-3 days.