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–+ servings

Feel Good Hot Chocolate

Insanely rich, delicious, refined-sugar-free vegan hot chocolate infused with real cocoa butter, cacao powder, and maca powder for serious feel-good vibes. Just 7 ingredients required!
Author Minimalist Baker
Print
Spooning coconut whipped cream onto Vegan Hot Chocolate
4.88 from 16 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (mugs)
Course Beverage, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 5 Days

Ingredients

HOT CHOCOLATE

  • 3 Tbsp cocoa butter* (chopped // food-grade)
  • 1/4 cup unsweetened cacao (or cocoa) powder (sifted)
  • 1 Tbsp carob powder (optional // sifted // adds richer chocolate flavor)
  • 2 1/2 cups canned light or homemade coconut milk (divided // or sub other milk // subbing full-fat coconut milk will yield creamier hot cocoa)
  • 1 dash ground cinnamon
  • 1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
  • 1 pinch sea salt
  • 2 Tbsp maple syrup (or sub stevia or coconut sugar or blend the mixture with dates then strain)

FOR SERVING optional

US Customary - Metric

Instructions

  • Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml as recipe is written // if adjusting batch size, use 1/5 of the total coconut milk) coconut milk. Whisk occasionally to melt until well combined.
  • Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
  • Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining coconut milk (2 cups or 480 ml as recipe is written), and whisk to combine. Cook over medium heat until just beginning to bubble.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
  • Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
  • Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.

Video

Notes

*In place of cocoa butter you could also sub naturally-sweetened vegan dark chocolate, such as Eating Evolved brand. Just scale back on sweetener elsewhere in the recipe to compensate. I used cocoa butter to keep this recipe naturally sweetened.
*Nutrition information is a rough estimate calculated without optional ingredients or toppings.

Nutrition (1 of 2 servings)

Serving: 1 mug Calories: 315 Carbohydrates: 26.1 g Protein: 2.9 g Fat: 26.1 g Saturated Fat: 15.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 150 mg Fiber: 4.1 g Sugar: 15.1 g