Homemade Chickpea Milk With Almond Oil

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100 g Rapunzel Chana Dal, chickpeas halves, peeled

300 ml water for cooking

1 tsp Rapunzel vanilla powder bourbon

2 tbs Rapunzel coconut palm syrup

2 tbs Rapunzel almond oil virgin

700 ml – 1 l water for mixing

Cook the Dal according to the direction on the package.
When the chickpeas are soft, add them with water, vanilla, coconut flower syrup, and oil to a blender and mix until the desired texture is reached.
If you like your milk thick, add more water; if you like it thinner, add less.
The almond oil adds a nice flavor and keeps the milk from separating.
If you want to make the milk without oil, you can leave it out and just shake the milk before you use it.
You can also pour the milk through a sieve or cheesecloth to make it even finer, but this is not necessary.
The milk will keep for 4 days in the refrigerator.