This Paleo Hot Chocolate is the perfect, piping hot treat for a chilly day.
I first threw this recipe together after finishing a Whole30 when I was in the mood for something sweet and hot but didn’t want to steer too far off the path to food freedom. And darned if it was not just as good if not better than the non-compliant stuff I’d been drinking for years!
This recipe is so simple, quick and incredibly easy to modify to your own taste. It can also very easy be doubled, tripled, etc. to make enough for your whole family (or a giant glass for yourself ;-).
- Califia Farms Toasted Coconut Almond Milk: Now I am not sponsored or paid by Califia, but I do have to tell you that I love their Toasted Coconut Almond Milk. It is my favorite non dairy smoothie ingredient and doesn’t have any weird aftertaste. It works perfectly for this recipe and if you can get your hands on it I highly recommend doing so. If you cannot then most paleo compliant almond milks will totally work.
- Coconut Cream: You might be wondering what the difference between Coconut Milk and Coconut Cream is. Well for one, the fat content in coconut cream is unsurprisingly higher. And two, they have a difference consistency with coconut milk being more similar to cow’s milk and coconut cream being much thicker and more rich. To give this recipe its luscious, creamy texture I skim the cream off the coconut cream as it were. Whenever you open a can of coconut cream there is a thick, almost solid consistency that builds at the top. Add about 2 tbsp of this to the hot chocolate and you will be thanking yourself!
- Unsweetened chocolate: I mix about 1/4th of an oz of bakers unsweetened chocolate into this recipe, about 1 small rectangle. However, if you want to sub with paleo chocolate chips, about 1-2 tbsp will do. Just be sure if they are at all sweetened to decrease how much maple syrup you add,.
- Maple Syrup: Maple syrup is a great sweetener for this recipe. Make sure to check your labels and buy pure maple syrup, not pancake syrup. Agave syrup will also work in a pinch.
- Cocoa Powder: I like a combination of both unsweetened chocolate and cocoa powder for this recipe. Make sure to choose a quality cocoa with no additives.
- Cinnamon: Cinnamon is totally optional but I almost never make hot chocolate without adding at least a pinch. It really makes it feels o warm and cozy.
- Salt: I also add a pinch of salt to just about every dessert or sweet thing that I make and I highly recommend you do too!
Can I make it in a slow cooker?
You certainly can! And this is a great option if you want to serve a crowd.
Simply combine all ingredients in the slow cooker and cook on high for 1 hour or low for 2-3 hours. Then you can keep it on the warm setting, stirring occasionally, for as long as you need.
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