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Vegan, allergy free Hot Chocolate

Vegan, allergy free Hot Chocolate

Vegan, sugar free, allergen free Hot Chocolate

Dairy free, soy free, sugar free, homemade hot chocolate; all the beautiful flavour and mouth feel of a dairy hot chocolate and none of the allergens. In fact, this hot chocolate is dark, rich, smooth and kinda perfect.

I’ll admit it, I am jealous. I watch people enjoy hot chocolate and I can’t have any. It often has milk products, too much sugar, soy, yeah, you get it. So, I developed my own.

Making this vegan, allergen free hot chocolate takes just a few minutes, a whisk or an immersion blender will make it smooth and drinkable. We blended several ingredients together to get the best flavour profile and it is lovely.

Maple syrup is our sweetener, we used just enough to take the bitterness out of the raw cacao powder and dark chocolate we used to make it. Maple syrup makes our vegan allergen free hot chocolate silky smooth and oh so drinkable.

We added coconut oil and a splash of plant milk for the mouth feel. Great hot chocolate has fat in it both for flavour and the thick silky texture that warms our insides and comforts us. Coconut oil also helps to emulsify the drink, keeping it from getting chalky with all the powders. We also used carob powder to help make it sweet without sweetener. 

 

Carob for those who don’t know, is a member of the lentil family and when ground, it tastes similar to sweetened chocolate. I use it religiously in chocolate flavoured frostings for cakes and cupcakes. Here’s the recipe for our Caramel Carob Frosting.

 

The recipe makes 2 – 8oz. cups of vegan, allergen free hot chocolate. We had to reheat it after it was made, it wasn’t hot enough and saved the second portion in the fridge for the next day. Or you can share with a friend.

Vegan allergen free hot chocolate
Print Recipe

Vegan, allergen free hot chocolate

Silky, smooth and oh, so chocolatey.
Prep Time10 mins
Course: Drinks
Keyword: chocolate
Servings: 2 cups

Equipment

  • immersion blender

Ingredients

  • 40 g 100% cacao dark chocolate (1.4 oz.)
  • 2 tbsp coconut oil
  • ½ cup hot water
  • 3 tbsp carob powder
  • 2 tbsp cacao powder
  • 3 tbsp maple syrup
  • ¼ cup plant milk, unsweetened
  • 1 tsp salt

Instructions

  • In an immersion blender cup, add coconut oil, dark chocolate and hot water.
    Emulsify.
  • Add powders, salt, maple syrup and plant milk.
    Emulsify.
  • Heat to desired temperature, serve in two mugs with coconut whip, vegan marshmallows and a dash of cinnamon.

Video



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