Incredibly rich, delicious, sophisticated, sugar-free vegan hot chocolate infused with real cocoa butter, cocoa powder and maca powder for real feel-good vibes. Only 7 ingredients needed!
- 3 tablespoon Cocoa Butter* (hacked // food grade)
- 1/4 cup Cocoa powder (or cacao) unsweetened (sieve)< /li>
- 1 soup Carob powder (optional // sieved / / adds a richer chocolate flavor)
- 2 1/2 cups can light or homemade coconut milk (shared // or under other milk // instead of whole milk, coconut milk makes a creamier hot cocoa) < li class="wprm-recipe-ingredient" style="list-style-type: disc;">1 Dash ground cinnamon
- 1 tsp Maca powder (adds honeycomb flavor, promotes hormonal balance + energy)
- 1 pinch Sea salt
- 2 Soup Maple Syrup span> (or mix under stevia or coconut sugar or mix with dates and then strain)
TO SERVE optional
< ul class="wprm-recipe-ingredients" >
- Pour 1 inch of water into a medium-sized saucepan and bring to a boil over medium-high heat. Set a glass or ceramic bowl on top, resting in the pan but not touching the water, and add the cocoa butter, sifted cocoa powder, sifted carob powder (optional) and 1/2 cup (120ml, as directed in the recipe //If you adjust the batch size, use 1/5 of the total coconut milk) coconut milk. Stir occasionally until well combined.
- Gently remove the bowl from the stove with a towel and throw put the rest of the water in the pan.
- Add melted chocolate mixture to pan, Add cinnamon, maca powder, sea salt, maple syrup, and remaining coconut milk (2 cups or 16 ounces, depending on recipe) and mix with a whisk. Cook over medium heat until they bubble.
- Flavour and adjust flavor as needed, add add more maple syrup for sweetness, cinnamon for spiciness/spiciness, maca for caramel flavor or cocoa powder (sifted) for more intense chocolate flavor. Additional cocoa butter provides more creaminess.
- Serve between two cups and enjoy neat or garnish with whipped cream, coconut and chocolate or cocoa powder.
- < div class ="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Best chilled, although hot chocolate will keep covered in the fridge for up to 5 days. Heat on stovetop over medium-high heat until hot.