Thick Vegan Hot Chocolate

Preparation time: 20 minutes + 20 minutes for soaking ingredients | Serves: 2 people

I’ve always loved a thick hot chocolate, but after switching to plant based milk I could never get the consistency right. This hot chocolate took a few trials, and I found using ground flaxseeds and nuts were perfect for that coveted, velvety consistency. The 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 should make this recipe -
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,

This thick hot chocolate is perfect for dipping a cookie or pastry into, or simply enjoyed while you’re curled up on the couch on a cold day with a good book.

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

1. Soak the nuts and dates in hot water for 20 minutes or so.

2. Blend the softened dates, nuts flaxseeds, cocoa powder and spices until smooth (use the soaking liquid).

3. Pour into a saucepan with the milk and simmer on a low heat. Stir every few minutes, making sure to scrape off the sides.

4. Take off the heat and add the hot chocolate, stir till melted. Add the maple syrup if desired.

5. Sprinkle with pinch of chilli powder (optional) and flaky salt just before serving.

RECIPE NOTES

Swaps, Serves & Storage

1. 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.

2. 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.

3. 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.

4. 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

1. 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.