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
  • Print

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.