Recipe: Raw Vegan Blonde’s Super-Food Hot Chocolate
Hot chocolate might not seem like a healthy treat, but Raw Vegan Blonde blogger Amber’s raw version is packed with a super-food boost so you can indulge in it, guilt-free. Served alongside minted pistachio creams (which would make perfect last minute Christmas presents), this festive duo will satisfy your sweet tooth without overloading on processed sugar.
SUPER-FOOD HOT CHOCOLATE with ICED MINTED PISTACHIO CREAMS – serves 2
“This thick, rich ‘hot’ chocolate is made from raw cacao – chocolate in its purest form – which is prized for its mood-enhancing, stimulating properties. One of the richest sources of antioxidants in any food, it is also a valuable source of magnesium, B vitamins and heart-healthy fats.
Cooking and heating up food can destroy valuable nutrients and enzymes, but food can actually be heated to 40-45⁰C without altering its benefits and still counts as ‘raw’. Gently warming this hot chocolate means you can still have a cosy, warming treat with its super-food hit intact.”
For the hot chocolate:
2 cups almond milk
3tbsp raw cacao powder
1tsp raw coconut sugar (or natural sweetener of your choice)
A pinch of ground nutmeg
A pinch of ground cinnamon
A pinch of ground chilli (optional)
Place all the ingredients in a high-speed blender and process on a ‘soup’ setting which will blend to a just-warm and foamy consistency. Alternatively, place all the ingredients in a small sauce pan set over a low heat and stir until gently warmed. If you’d like your hot chocolate frothy, foam with a handheld whisk. Check for sweetness, pour into two warmed mugs and enjoy with the iced minted pistachio creams.
For the pistachio creams:
150g peeled pistachio nuts
2tsp raw coconut sugar (or natural sweetener of your choice)
Seeds from 1 vanilla pod (or a dash of vanilla extract – not raw)
3-4 fresh mint leaves
Soak the pistachio nuts overnight in a bowl of water and then drain and discard the soaking water. Place the nuts in a high-speed blender, add the rest of the ingredients and pour in enough water to just cover the surface of the nuts. Blend slowly at first and then increase the speed, adding a little more water if needed, until you achieve a double cream-like consistency. If the mixture is still a bit gritty, either process again or strain through a nut milk bag to achieve a thick, silky smooth texture. Pour the mixture into small decorative moulds and freeze until required.
See more recipes from Raw Vegan Blonde:
Autumn Root Vegetable Salad
Autumn Fruit Salad
Healthy Ice Lollies
Middle Eastern Summer Salad
Asian Noodle Salad
Superfood Waldorf Salad
Big Green Smoothie
Hosting friends and family over the festive season? Discover our Top 5: Dinner Party ideas.
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