Thick Vegan Hot Chocolate
Preparation time: 20 minutes + 20 minutes for soaking ingredients | Serves: 2 people
My thick vegan hot chocolate recipe is so creamy and luxe, you won’t believe it’s vegan. Relying on a selection of whole, natural ingredients like dates ground flaxseeds and nuts, it’s naturally sweetened and feels like a hug in a mug,
What gives this Hot Chocolate its creamy texture -
I’ve always loved a thick hot chocolate, but after switching to plant based milk I could never get the consistency right. This recipe took a few trials, and I found using ground flaxseeds and nuts were perfect for that creamy, velvety consistency.
I soak the seeds and nuts to soften them, then blend with milk and the soaking liquid. Almost like magic, the mixture will start to thicken once heated, resulting in a thick and silky hot chocolate.
This vegan hot chocolate is also naturally sweetened with dates, combining Dutch cocoa powder and dark chocolate for a rich flavour, with nutmeg and cinnamon for warmth.
Why you’ll love my Vegan Hot Chocolate -
A cup of this hot chocolate is packed full of nutrients like fibre from the flaxseeds, healthy fats from the nuts and magnesium from the dark chocolate. The cinnamon also helps to regulate blood sugar, making it a balanced treat.
It’s also incredibly versatile - a few simple swaps and you can change the flavours entirely. Use hazelnuts instead of almonds or cashews for a Nutella-esque drink, a shot of coffee for a mocha, or top with coconut whipped cream for extra indulgence.
This is the kind of drink that was made for cold evenings and slow mornings. Curl up on the couch with a good book, make it your Sunday morning ritual, or serve it with homemade biscotti or my chocolate cherry hot cross buns for the ultimate dessert.
Read my tips and tricks in the recipe notes below.
Ingredients
4 pitted dates
5-6 almonds/cashews
1 tsp. ground flaxseeds
3 heaped tsps. Dutch cocoa powder
Pinch of cinnamon and nutmeg
2 cups plant milk of your choice (I prefer almond)
50 gms dark chocolate
Maple syrup (according to taste)
Pinch of flaky salt and chilli powder (optional)
Method
Soak the nuts and dates in hot water for 20 minutes or so.
Blend the softened dates, nuts, flaxseeds, cocoa powder and spices with the milk and soaking liquid until smooth.
Pour into a saucepan and simmer on a low heat, stirring every few minutes. The hot chocolate will continue to thicken as it heats through.
Take off the heat, add the dark chocolate and stir until melted.
Add maple syrup to taste, then sprinkle with chilli powder and flaky salt just before serving.
Swaps, Serves & Storage
Can I use any other nuts or dry fruits for this recipe?
Swap the cashews or almonds for hazelnuts for a Nutella-esque hot chocolate. Dates add the natural sweetness and thick texture, so I would not recommend swapping them with anything else.What plant milk would you recommend for this recipe?
I prefer almond milk as it is one of the lightest plant based milks. Oat milk would also work well for it’s creamy texture, coconut or macadamia milk will work well too.How long can I store the hot chocolate?
This is quite a small portion so I would suggest having it fresh, if not, you can store for up to 2 days in an air tight container. Reheat thoroughly on the stove before serving - you might need to add a splash of milk to get the desired consistency as the nuts/ flaxseeds will thicken further.How else can I serve this hot chocolate?
Top your vegan hot chocolate with coconut whipped cream or a shot of espresso for a mocha.
Tips & Tricks
Soaking the dates and nuts - Soaking these ingredients will make it easier to blend them into a smooth consistency. If you’re pressed for time, use boiling water and cut the dates and nuts into smaller pieces.
Check out my other chocolate recipes -
