Creamy Vegan Hot Chocolate!
Hot Chocolate is a classic winter treat to enjoy while watching a movie by the fire or warming up after a day spent outside in the cold. It’s a childhood favourite for many people, but can be loaded with unnecessary sugar and additives. This Creamy Vegan Hot Chocolate is much healthier, yet even more rich and creamy than the store bought version many of us enjoyed as kids. This recipe is made with only a few simple ingredients and comes together in minutes. It’s vegan, gluten-free, and refined sugar-free. I lightly sweetened this recipe with dates, which are a natural sugar that also contain fibre and nutrients. The richness comes from the cashews which add healthy fats and help you feel satisfied. This version of classic hot chocolate is actually packed with nutrients, as well as healthy fats and some protein. It’s a much healthier alternative for you and your family and so much more delicious.
I topped this recipe with thick coconut cream, cinnamon, and crushed candy canes. Adding the Coconut Cream seriously makes this drink taste like a Starbucks drink. The hot chocolate mixed with the cool Coconut Cream on top is the perfect combination! Feel free to get creative and top this hot chocolate with chocolate shavings, coconut whip cream, or even a dash of peppermint.
This recipe serves two, but it can easily be doubled depending on how many people you are serving.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Try this Creamy Vegan Hot Chocolate with my Double Chocolate Chunk Peppermint Fudge Cookies for the perfect winter combination.
Creamy Vegan Hot Chocolate
Ingredients
Hot Chocolate:
- 1/2 cup soaked and drained raw cashews soaked for 2 hours or overnight
- 2 Medjool dates pitted
- 2 tablespoons cocoa powder
- 2 cups of your nut milk of choice
- 1/4 teaspoon cinnamon
Coconut Cream:
- Coconut cream from 1 chilled 400ml can of full-fat coconut milk
- 1/2 tablespoon maple syrup
- 1/4 teaspoon cinnamon
Instructions
Hot Chocolate:
- Add all ingredients to a blender. Blend on high until thick and creamy, with no date or cashew pieces left.
- Pour mixture into a small pot. Heat over low-medium heat while stirring occasionally, until you reach your desired temperature. About 3-5 minutes.
- Serve in your favourite mugs and top with prepared coconut cream.
- Top with cinnamon, crushed candy canes, or chocolate shavings if desired. Add one drop of peppermint essential oil for a peppermint flavour.
Coconut Cream:
- Remove the thick white coconut cream from a chilled can of coconut milk. (Chilling the coconut milk in the fridge for at least 4 hours separates the thick white cream from the thinner milk.) Save the thin coconut milk for another use, or use it as part of the 2 cups of nut milk required in the hot chocolate recipe.
- Add the coconut cream, cinnamon, and maple syrup to a large bowl. Beat with your stand mixer or handheld mixer until thick. Spoon onto the Hot Chocolate.
Save this recipe for later:
