Vegan Hot Chocolate
Looking for the best homemade vegan hot chocolate? Try this one - it's so easy to make! A real treat for Christmas.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 mugs
- 2 cups water
- 4 tablespoons shredded coconut
- 2 tablespoons cashews
- 4 dates
- 1/4 cup raw cacao
- 2 tablespoons pure maple syrup optional for a sweeter drink
- 1/4 teaspoon cinnamon
- Pinch salt
Place the water in a saucepan and bring to a boil. Add the coconut and cashews, cover with a lid and leave to soak for 10 minutes.
Carefully pour everything in a strong blender and add the remaining ingredients. DO NOT this if you have a blender that can't blend hot liquids. You need to be able to open a vent in the lid (such as the Vitamix has) and cover it with a kitchen towel while blending. Otherwise the steam might cause the lid to blow off the blender. If you don't have such a blender, see the recipe notes!
Blend the ingredients until smooth, creamy and frothy - about 1-2 minutes. Serve immediately with a jingle and a bell.
Seriously, I want to stress this: Do not blend it hot if you have a blender that doesn't have an option for an air vent, and always cover that with a kitchen towel. Seriously seriously.
Alternatively, you can soak the cashews and coconut for a few hours or up to overnight. Blend everything with 1 cup cool water, then stir in 1 cup of boiling water.
P.S: Nope, no straining in this recipe. If you feel it's gritty, just blend it longer. Leaving the pulp in means you get a thicker, creamier hot chocolate. Also, it's zero waste friendlier.