This vegan hot chocolate recipe is like a hug in a mug. It’s SO creamy without a touch of dairy, perfectly sweet yet completely refined sugar free! I know you’re going to be sipping on this recipe all winter long.
- Add the cocoa powder, cinnamon and salt to a pan and whisk together.
- Pour in the canned coconut milk, vanilla and maple syrup.
- Use an immersion blender to make it nice and frothy or whisk it really well until no cocoa clumps remain.
- Heat over low/medium heat until warm/hot.
- Serve with marshmallows, whipped cream or enjoy as it!
The hemp hearts are optional, but they do make the hot chocolate extra creamy and add some protein as well! If you do choose to use them, you’ll need to transfer everything to a blender and process until completely smooth, about 1 minute.
This recipe is best served fresh, but can be stored in the fridge for 3 days.
I do not recommend subbing the canned coconut milk for boxed non-dairy milk since the canned milk is what makes this recipe ultra creamy.
You can use full fat or light coconut milk for this recipe, but full fat will make a more luxurious and creamy texture, but it will also be a bit filling and almost too heavy for some. I find light coconut milk (from a can) is the perfect balance of creamy without being too heavy.
You can use whatever cocoa powder you have with great results, such as dutch cocoa or regular unsweetened cocoa powder. Cacao powder also works, but is slightly bitter compared to cocoa.
- Serving Size: 1/4 of the recipe
- Calories: 285
- Sugar: 11g
- Fat: 21.7g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
Keywords: hot chocolate, vegan hot chocolate, healthy hot chocolate