Dairy Free Hot Chocolate

Last year I made Eggnog when we put our Christmas tree up, but this year I want to come up with a clean hot chocolate recipe.

A Clean Hot Chocolate Recipe

While conventional recipes for homemade hot chocolate are not exactly in alignment with clean eating, this one most definitely is. In addition to being dairy-free, it has no refined sugar. Sweetness primarily comes from pureed dates along with a touch of pure maple syrup.

I initially made the recipe using pure almond extract but have since made it with fresh mint leaves too, and both are equally delicious.

If you want something a bit more grown up, you could omit both the almond extract and mint leaves and add a splash of amaretto (Disaronno is my favorite).

If you go with the adult version you’ll want to add the amaretto once your hot chocolate has already been heated, just before serving. Speaking of grown-up beverages, be sure to check out my clean holiday cocktails too!

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Also, my hot chocolate is rather rich, so although it does serve two, it is not meant to be served in 8-ounce mugs (I served them in little espresso cups.)

Dairy Free Hot Chocolate

• Author: Ivy Larson
• Prep Time: 7 minutes
• Cook Time: 2 minutes
• Total Time: 9 minutes
• Yield: 2 1x

Ingredients

Scale 1x2x3x

• 1/2 cup coconut “cream” (see notes below)
• 3/4 teaspoon pure almond extract OR 1/4 cup chopped fresh mint
• 3 tablespoons raw cacao powder
• 3 pitted medjool dates
• 3/4 cup plus 1/4 cup warm water (divided)
• 1 tablespoon pure maple syrup
• Pinch of unrefined sea salt

Instructions

1. Add the coconut cream, almond extract (or chopped fresh mint), cacao powder, dates, 3/4 cup water, maple syrup and pinch of unrefined sea salt to a high-speed blender, like our favorite one from Ninja and process on high for 1 full minute, or until smooth and creamy.
2. Pour the mixture into a small saucepan and stir in 1/4 cup water if you want it a bit thinner. Heat the chocolate mixture, stirring consistently, over low heat until warm, about 2 minutes. Serve at once.

Notes

Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Hot Chocolate Recipe. You can reserve the liquid water for smoothies.