Decadent (Dairy-Free) Hot Cocoa

This recipe was created to help control my sugar intake during cravings, which often controlled me.

The secret to this hot cocoa is the nutty boost of toasted sesame oil, but the all-star here is Callebaut unsweetened dark 60% chocolate.

I say less sugar the better and my tastes have adapted to enjoying the bitter essence of pure chocolate, but I still enjoy a touch of sweetness.

(SCROLL DOWN FOR RECIPE)

Why do I prefer honey?  Click here to find out. 


 

Sweet Treat (Dairy-Free) Hot Cocoa

  • Servings: 4
  • Difficulty: easy
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CRAVING SUPPRESSOR ALERT! Creamy, chocolaty goodness—ready in minutes!


Credit: Kat Polomsky

Ingredients

      • 1/2 cup flax or hemp milk
      • 1/2 cup almond or cashew milk
      • 1/4 cup water
      • 2-3 tbsp local honey (Add more if you like sweeter)
      • 1/4 tsp toasted sesame oil
      • 1/4 cup dark chocolate, chopped (I use Callebaut unsweetened bitter chocolate)
      • 1 tsp pure vanilla extract
      • 1/2 tsp sea salt
      • 1/2 tsp freshly ground cinnamon stick

     

Optional Ingredients:

  • Vegan marshmallows.  Make sure your marshmallows are vegan!  Many brands contain fish gelatin, collagen, or egg whites.  Have you ever made marshmallows at home?  Let me know how it worked out!
  • Fine toasted coconut,
  • Coconut cream
  • Finely ground protein powder.  Whisk in well with other ingredients in step 4.

Directions

1) Measure out 1/2 cup flax milk, 1/2 cup almond milk, 1/4 tsp toasted sesame oil & honey and pour into small saucepan.

2) Set range to low and add dark chocolate to saucepan and slowly whisk continuously.

3) Continue to whisk liquid until chocolate is completely melted and begins to thicken.

4) Turn off heat and add 1/4 cup water, 1/2 tsp vanilla, salt, & cinnamon and continue to whisk until blended.

5) Pour the velvety smooth treat into your favorite mug and enjoy!

Note:  Even though unsweetened dark chocolate is used, it still contains high amounts of saturated fat and consists stearic acid and palmitic acid and should be used in  moderation.

Easiest Chocolate Cloud Cookies

I am in awe right now.  I have discovered a cookie recipe that takes less than 30 minutes to make, has very few ingredients, has no added sugar, and uses only 1 bowl and 1 spoon and 1 large cookie sheet.

If you are anything like me, you are a sugarholic!  Luckily whenever I get a mean craving for something chocolately sweet these cookies come to the rescue!

Let’s give these puppies a boost of star power by adding a scoop of your favorite flavorless vegan protein powder to create a delicious post-workout treat, with 12g of protein per serving (serving size 4 cookies).

Chocolate Cloud Cookies

  • Servings: 4
  • Difficulty: easy
  • Print

Credit: Kat Polomsky

Ingredients

    • 3 large mashed bananas
    • 1/2 cup almond butter (can substitute with favorite nut butter)
    • 1/2 cup cocoa powder
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt to garnish

Optional Ingredients

  • 2 tbsp dark chocolate chips
  • 2 tbsp toasted coconut
  • 2 tbsp favorite chopped nut

Directions

1) Preheat oven to 350°F.

2) Peel bananas and mash in medium mixing bowl.

3) Add cocoa powder, nut butter, and vanilla extract. Mix until thick dough is formed.

4) Add optional ingredients.

5) Place large dollops of the dough onto a non-stick baking pan. Cookies do not expand in the oven, so try to get all of your cookies onto one pan!

6) Place cookie sheet onto medium shelf in the oven and bake for 10-12 minutes.

7) Once firm, remove cookies from oven and set aside to cool.

8) Sprinkle with sea salt and enjoy!