Hot Chocolate! (Paleo, Vegan, Dairy Free & Refined Sugar Free)

Notice how everything is chocolate lately? I know. I’m obsessed. I went to my cousins house a couple of days ago & she is on the same diet I am on and asked me how to make really yummy hot chocolate. It was all rainy and glorious, and what is really better on a day like that than hot chocolate?! I have made vegan hot chocolate before, but I really hadn’t tweaked it or made anything I thought was out of this world. I decided I should delve in and figure out a really creamy yummy mix that is dairy & refined sugar free. So here it is. Frothy, yummy, chocolaty deliciousness. Thanks Mercedes for the prompting for this recipe. In the words of my four year old; “Mom! Amazingness! The best hot chocolate EVER!”

If you want to be ambitious and take the extra step, make sure you don’t shake your coconut milk & when you open it skim a few tablespoons of the fat off the top & whisk in your electric mixer with a tad bit of honey and a pinch of cinnamon for some whipped cream to top.



1 Can full fat coconut milk

1 1/4 cup almond milk (or non dairy milk of choice)

1 cinnamon stick (or 1/4-1/2 tsp ground cinnamon depending on how much you like!)

3 Tablespoons unsweetened cocoa powder

3 generous Tablespoons raw honey (or if you want to use less honey add stevia to taste)

1 heaping Tablespoon coconut oil

1/2 teaspoon vanilla

1 pinch sea salt or pink salt

In a medium saucepan add canned coconut milk, almond milk & cinnamon stick. Bring to a boil, then reduce to low and simmer for 10 minutes. (If you don’t have a cinnamon stick, skip this step & add ground cinnamon with other ingredients if desired.) When 10 minutes is up, add cocoa powder, honey, coconut oil, vanilla & salt bringing back up to a boil, whisking rigorously to froth, or use a frother if you have one. Ikea has a tiny one for  I think $1 that is AWESOME!

Serve with coconut whipped cream and a pinch of cinnamon if desired. Enjoy!


Mini Chocolate Muffins (Grain free, Gluten free, Dairy Free, Paleo)

I made THESE chocolate cupcakes with peanut butter icing for my son’s first birthday, and although my two little ones don’t eat eggs, the rest of my family does! I have a lot of friends who are grain free, dairy free, but not egg free as well. That being said, I decided to revise the recipe and make it a little more diverse for those friends, and also use NO coconut sugar since that’s not really “allowed” on my diet anyway. Birthday’s are special. đŸ˜‰

I tried the recipe with eggs & instead of coconut sugar I incorporate dates & a bit more honey along with stevia for the needed sweetness. They seem to be a little more like a muffin to me, which I’m 100% fine with! Still moist, still fluffy and delicious….you could definitely still use them as a cupcake & top them with the peanut butter icing from my previous post, (which would send them over the top!) or you can add nuts or paleo chocolate chips & they will still be divine. They’re subtle in their sweetness, but they hit the spot when I’m craving something sweet!

choc muffin 2 choco muffin

Chocolate Muffins (Grain free, gluten free, dairy free, refined sugar free, Paleo, GAPS)

3 cups almond flour (spoon measured)

1 TBS coconut flour

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 tsp salt

1/2 cup coconut oil, melted

1 cup full fat coconut milk or cashew milk

1 avocado

2 eggs

2 tsp vanilla

1/4 cup honey

1/2 cup dates (soaked if too hard)

15-20 drops stevia (or to taste)

Preheat oven to 350 degrees.

In a large bowl mix the almond flour, coconut flour, cocoa powder, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)

In the bowl of a food processor or blender, add the dates, coconut oil, coconut/cashew milk, avocado, eggs, vanilla, honey & stevia and pulse or blend until completely smooth.

With a rubber spatula, gently fold the wet ingredients into the dry. Put cupcake liners into a mini muffin tin or grease the muffin tin with coconut oil & scoop batter to the top. They will not puff up very much.

Bake at 350 degrees for 12-15 minutes. They should be slightly firm to the touch when finished.

Remove from muffin tin & let cool.