I came up with this recipe on Christmas Day, and while I got “fancy” with it—making a Cashew Macadamia Cream and Hot Fudge Drizzle for the top—I know it would be just as tasty without those extras if you would prefer a simple mug of Raw Hot Chocolate. Try a batch with cinnamon, cayenne, fresh mint, nutmeg or vanilla. Experiment and make it yours.
Makes: approx: 2 cups | Preparation Time: 10-20mins
Try to buy everything organic. Here’s why.
For Hot Chocolate:
2 cups Vanilla Almond Milk
1/2 cup raw cacao powder
1 tsp grade B maple syrup (can substitute organic brown rice syrup, raw yacon syrup or raw honey to taste)
For Cashew Macadamia Cream (optional):
1/2 cup raw coconut water
1/4 cup soaked raw cashews
1 tbsp grade B maple syrup (can substitute organic brown rice syrup, raw yacon syrup or raw honey to taste)
4-5 macadamia nuts (optional)
For Hot Fudge Drizzle (optional):
1 tsp UliMana Truffle Butter (also incredible on raw ice cream)
1 tsp pure hot water under 104°F
Let’s Get Started:
The candy thermometer is your guide to keeping the recipe raw—keeping the enzymes alive for better assimilation. If you would like to take the temperature of your hot chocolate beyond the recommended 104°, you will still have a delicious, dairy-free treat, just not a raw one—your call.
Place your Hot Chocolate ingredients into the blender, blend until smooth and transfer chocolate to a pot and warm on low heat. Place your candy thermometer in the pot and keep an eye on the temperature as you begin to create your extra toppings. For the Fudge Drizzle, mix the hot water and UliMana Truffle Butter together in a bowl until smooth (below right).
Now for the Cashew Macadamia Cream. Blend the ingredients in your blender until smooth and a bit foamy and set aside. Once your Hot Chocolate has reached around 102-103°, remove from heat and pour into a mug.
Spoon some homemade Cashew Macadamia Cream into your mug and then drizzle with Hot Fudge Sauce.
Grab a book, cozy up by the fire and enjoy!
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