Vegan raspberry hot chocolate made with almond butter, maple syrup, cocoa, and raspberries. Perfectly tart, sweet, and creamy.
- 1 1/2 cups unsweetened non-dairy milk
- 1 1/2 tbsp cocoa powder
- 1 tbsp pure maple syrup (may sub 1 pitted soft Medjool date)
- 1 tbsp almond butter (may sub sunflower seed butter for nut-free option)
- 1 tsp semi-sweet chocolate chips
- 1 tsp coconut butter (optional)
- Pinch of fine sea salt
- 2 tbsp raspberries (fresh or thawed from frozen- see note)
- Coconut whipped cream, for serving (see note)
- Place all of the ingredients, except the raspberries, in a small saucepan. Warm over medium heat until the chocolate chips have melted.
- Pour the contents of the pot into an upright blender and add the raspberries. Blend for 20 seconds. Check to see if the temperature is to your liking. If not, pour it back into the pot and warm it back up until desired temperature is reached.
- Pour into a mug and top with coconut whipped cream, if using.
If you can’t stand raspberry seeds in your drink, I would recommend making raspberry “juice” in your blender and using 3 tbsp of that in the drink instead. To make raspberry “juice,” blend 1 cup of raspberries with 1/4 cup of water in a blender. Strain through a fine mesh sieve or nut milk bag, and store leftover juice in the fridge to enjoy with sparkling water over ice.
HOW TO MAKE COCONUT WHIPPED CREAM: You’ll need to refrigerate a 400 mL can of full fat coconut milk overnight. Open the lid and scoop out the solidified coconut milk. Discard the water that’s collected in the bottom of the can. Using an electric mixer, whip the solid coconut milk until it resembles whipped cream. Add 1 tbsp of maple syrup, if desired. I also added some raspberries to mine! Brands that I’ve had the most success with are Earth’s Choice and Cha’s Organics. Cha’s makes an awesome coconut whipping cream that is phenomenal; if you can find some, I highly recommend using it to make coconut whipped cream!
- Category: Beverage, Snack
Keywords: vegan raspberry hot chocolate