This paleo vegan hot chocolate is ultra rich, creamy and date-sweetened. Honestly tastes just as delicious as a more traditional recipe! Can also be made GAPS and AIP-friendly.
That up there is my first video ever. I reshot it four times and spent about 30 hours editing it. All for 67 seconds. :D I hope my future videos will take a fraction of that time! A video for such an easy recipe probably wasn’t necessary but I thought I’d start with something simple.
So. Has anyone made the paleo chocolate marshmallows I posted on Monday?! If not, you’ll want to get on that because they’re just so perfect for this hot chocolate.
The hot chocolate recipe I posted last year, this ultimate hot chocolate, is a bit different. It’s just chocolate + evaporated milk or coconut milk for the vegan / paleo version. Definitely not healthy. But it’s sooo good that I usually don’t care.
Things are different right now, though. I’m on a super strict diet and can only eat fruit, vegetables (except for starchy ones like potatoes) and meat. No grains, dairy, nuts, legumes, starches, sugar and so on. If you’re familiar with different diets, I’m doing GAPS + AIP combined.
Before I started the diet, I prepared blog recipes for the upcoming several months so don’t fear – the dessert recipes aren’t going anywhere. :)
So this hot chocolate is a little different than your standard vegan hot chocolate recipe! It seems like they usually use almond milk + some kind of starch to thicken the hot chocolate. Or cashews. Or several other things – all of which I can’t have at the moment!
So mine uses dates + coconut milk (or another type of milk, if you’d like). This isn’t a low-calorie drink but with just dates, coconut milk, cocoa powder and vanilla, I think this version is totally guilt-free. As long as you don’t drink too much. ;) And I love that it doesn’t taste coconutty at all.
I can’t guarantee it’ll be the same with every brand of coconut milk but with the store-brand coconut milk I use, this tastes totally like a regular, dairy-filled hot chocolate. But richer. If you find it a bit too much for you, just add a little water until it’s thin enough for your liking!
January 2017 update: I tried this with regular (non-Dutch process) cocoa powder and it wasn’t nearly as chocolaty and you could taste the coconut milk. I actually had to add 3 tablespoons of cocoa powder and that threw everything off. Definitely go with Dutch-process cocoa powder!
If you use a high-powered blender and blend it for about a minute, the dates are totally obliterated. I don’t think that’d happen in a food processor. You could try soaking the dates in boiling water, draining them and then using a food processor to make this recipe, but it’s just an untested idea. I’m thinking it wouldn’t work in a regular blender, either.
I used regular pitted dates but if you want to use Medjool dates, you can use those. Use the same amount in grams.
Next time, I’m going to add some mint leaves to the blender for a mint chocolate variation. I’m thinking a little almond extract would also be awesome! Or cinnamon. Or Kahlua! Or basically, anything that goes well with chocolate. :)
More great paleo vegan holiday treats!
Paleo Vegan Hot Chocolate (GAPS, AIP-friendly)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 servings
Please see the notes below for the AIP + GAPS options!
- 1 14-ounce (400-milliliter) can coconut milk (I used full-fat – if you don't want to use coconut milk, you can use whatever type of milk you'd like but note that the hot chocolate will be less thick)
- 100 grams pitted dates (that's about 16 - 18 dates regular-sized dates – if you use Mejdool, you'll need a lot fewer)
- 1-2 tablespoons Dutch-process cocoa powder1 or carob powder
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder / bean scrapings
- 1/8 teaspoon salt (I like things salty and use 1/4 teaspoon)
- paleo chocolate marshmallows for serving (not vegan)
- Place the dates, 1 tablespoon of cocoa powder or carob powder, vanilla, salt and coconut milk in a high-powered blender (I haven't tried this in a food processor). Blend for about 1 minute and add additional cocoa / carob, to taste. I like using 1 tablespoon cocoa powder for a lighter chocolaty taste but 2 tablespoons would be more suitable for dark chocolate lovers. With carob powder, I actually like 2 tablespoons.
- Once totally blended and no chunks of dates remain, heat until hot and steamy. Taste and if it's too rich for you, add some water (or almond milk or whatever you'd like). Serve! Reheats very well.
- I tried this with regular (non-Dutch process) cocoa powder and it wasn't nearly as chocolaty and you could taste the coconut milk. I actually had to add 3 tablespoons of cocoa powder and that threw everything off. Definitely go with Dutch-process cocoa powder!
- For AIP: Use carob powder. Vanilla powder / bean scrapings are elimination-phase legal (read more here).
- For GAPS: Cocoa powder is GAPS-legal once you're on the full diet and don't have any digestive symptoms. Read here for more info. I also use vanilla bean scrapings but it looks like pure vanilla extract (with just vanilla beans + vodka) is legal.