Raw Hot Chocolate – 3 Ways!

Raw hot chocolate?  Isn’t that a bit of an impossible oxymoron?  Nope!  Raw foodies like to warm up too, especially when it involves delicious warm wintery drinks.  A raw foodie will only warm this up to just over body temperature, but if you want you can blend (vent lid and cover with a clean folded tea towel to prevent steam explosions) until it is steaming for classic hot chocolate that just happens to be dairy-free, low sugar, gluten-free, paleo-friendly and just as easy to make as the powdered stuff.  Enjoy!  xoxo

 

 

Classic Raw Hot Chocolate

3/4 C unsweetened coconut milk or almond milk

1 1/2 Tb Cacao Powder (or raw carob powder if you are chocolate intolerant or have IC)

1/2 tsp Ground Vanilla Bean Powder

2-3 tsp raw coconut nectar, raw honey (not vegan) or 1-2Tb B grade maple syrup (not raw)

Dash of fine Himalayan rock salt

1 tsp coconut oil, melted (optional, for more decadent hot chocolate)

 

 

Add all ingredients into a high-speed blender, such as a Vitamix Professional Series 750 Heritage Collection (New Model 2016) and ensure the lid is on tightly.  Blend on high for 3-5 minutes, or until the desired temperature, keeping in mind it will only stay in the raw temperature range to around the 3-minute mark.  If you don’t care about it being raw, blend for around 5 minutes or until the desired temperature.  Pour into mugs, garnish with additional cacao powder and a cinnamon stick and enjoy!  Cookies pictured are Gluten-Free Chewy Gingersnaps.

 

 

*Variations: add the additional ingredients and follow the Classic hot chocolate directions above.

 

Peppermint Raw Hot Chocolate

1 drop food grade peppermint essential oil

 

Aztec Raw Hot Chocolate

Additional 1/2Tb cacao powder

1/4 tsp ground cinnamon

Pinch of cayenne or chipotle powder, to taste

 

Which is your favorite version; the classic, peppermint or Aztec hot chocolate?  Let us know in the comments below and on Facebook and Twitter.  We love hearing from you!

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