My Vegan, Superfood, Almost-Raw Hot Chocolate

Nothing is more comforting and yummy to me in the winter than hot chocolate. It reminds me of coming in after sledding all day and snuggling around the fire on our first floor, watching Christmas cartoons with with my little Auntie who lived with us, and sitting in ski lodges (all 6 times I skied! ).

Hot chocolate can still be an occasional treat. It should not be an everyday food- as cacao contains caffeine and has toxic qualities, even when labeled as “raw.”

There is a big difference between cAcAo and cOcOa. Cacao is the raw form of the cacao bean. Cocoa is the cheap, more processed variety- which has been roasted, alkalized, molded into heated cakes, the cacao butter/oil pressed out then powdered. You can get cacao at any healthfood store, or find some great online sites where you can buy it raw, organic and in bulk.

My Vegan, Superfood, Almost-Raw Hot Chocolate
 
Author:

Ingredients
  • Unsweetened almond milk
  • Raw, organic Cacao powder (if you can only find nibs, make sure to grind them first in a coffee or spice grinder)
  • Stevia

Instructions
  1. Heat the almond milk- either warm or really hot, depending on your taste. Add a 1 tsp. or less of cacao powder and sweeten to sweeten. Ahh. Sit back and enjoy!

 

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24 Responses to “My Vegan, Superfood, Almost-Raw Hot Chocolate

  1. Hi Kimberly, trying really hard to make the right changes in my diet! One thing at a time. Really hard with a farm raised, country boy for a spouse! I’m not going to give up. What I’d like to know is, are all of ur recipes in your book?

    Thanks

    • Actually, Kimberly recommends stevia over agave. Agave is not all it’s been hyped to be. It is a highly refined sugar that is high in fructose(totally unhealthy). It’s like high fructose corn syrup…just call it high fructose agave syrup !

  2. Kim,
    I’m having fun getting recipes from your web site. Have been doing colonics and will continue till I’m whistle clean! Bob and I are mostly on the Hallelujah diet. I have grown sunflower sprouts and made rejuvanlac (sp). Haven’t made energy soup. I need to spice that up to make it taste worthy. Sounds like you never stop.
    Ann and Bob Herrick

  3. OK Kim.
    I took your suggestion and kept it raw and mixed it.
    Consensus of self and friends – so much better!

    Modifications:
    *Replaced the Earth Balance with COCONUT OIL

    *Mixed all ingredients except for oats (agave, hazlenut milk, vanilla, peanut butter, coconut oil) in a blender until completely smooth and free from coconut oil and peanut butter chunks.

    Pour mixture into the oats and stir until all oats are covered.
    Spoon batter onto wax paper lined pan and chill in the fridge.
    Cut into squares once it has finally chilled.

    • Great!! See a little tweaking and it comes out even better. I will try out one day! Thanks for sharing. I don’t usually use oats so maybe I could use a ground nut of sorts. :)
      Glad you tried not cooking it!

    • Hey, I see what appears to be the rudiments of an amazing raw oat bar recipe: nut milk, vanilla, peanut butter, coconut oil, stir in oats, refrigerate. Nowhere do I see quantities, could you add those? If not, I will experiment. Also, I believe peanuts are roasted before making peanut butter. If you have a really great blender you could substitute raw pumpkin or sunflower seeds, or cashews.

  4. Oh yeah. Good point. :-)
    I suppose it is counterintuitive to boil raw items. I was just using the old recipe and substituting ingredients. I will try mixing it. I think maybe if you just soaked the oats for a bit first that it would work. Good idea.

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