For YEARS I’ve been looking for a hot chocolate that didn’t contain dairy or refined sugar and that would be easy to make.

Every mix I found in the stores had so much crap in it that I didn’t want to put in my body so I knew I had to come up with this myself.Screen Shot 2016-06-16 at 2.25.10 PM

The first go-around wasn’t so great but after some great suggestions from some friends, the second round–holy crap! I hit the jackpot with this one. It’s exactly what I was dreaming of.

It’s soooo simple to make (especially if you have cashew milk on hand) and is rich, creamy and oh so satisfying!

And, it gets even better! If left cold, it can be enjoyed as a chocolate pudding.  Either way, it’s so freaking delicious.

I’m a bit obsessed with Cashew Milk right now (can’t do almonds, hate paying for “milks” that I can make myself and LOVE the creaminess of Cashew Milk). I haven’t tried this with other non-dairy milks but would imagine it would work the best with coconut milk as it has a high fat content which will keep the same creamy consistency.

Feel free to add your own flavorings (I’m a big fan of mint and chocolate together or cinnamon, the possibilities are endless ) and enjoy it snuggled up on a cold winter’s day!

Hot Chocolate 
(dairy-free, re-fined sugar-free)
(serves 4)

Ingredients:
2 cups cashew milk
1/4 cup  Cocoa Powder (I love Rapunzels Brand)
1/4 cup Coconut Oil, solid
1 Tablespoon Vanilla Extract
8 pitted Dates
Pinch of Sea Salt

Directions:
Blend all ingredients into a high-speed blender for 2-3 minutes until everything is blended together.

Heat on stove top until warm. Add a dollop of Coconut Whip Cream & enjoy.

Any leftovers?

Store in an airtight container for up to a week and either reheat for Hot Chocolate or enjoy chilled as a pudding.

I’d love to hear how you enjoy this Hot Chocolate and what you did to make it your own!