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.

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.