Dairy Free Hot Chocolate




  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.


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.