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Foodie

Raw Vegan Blonde’s Super-Food Hot Chocolate

Amber Locke Founder of Raw Vegan Blonde
Amber Locke
Founder of Raw Vegan Blonde

Having garnered a keen Instagram following thanks to the vibrant fruit and vegetable collages she posts under the name Raw Vegan Blonde, raw food convert Amber Locke is now a published food writer and artist.

"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."

Raw Vegan Blonde’s Super-Food Hot Chocolate

Ingredients

Serves 2

For the hot chocolate:
2 cups almond milk
3 tbsp raw cacao powder
1 tsp 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)

For the pistachio creams:
150g peeled pistachio nuts
2 tsp 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

Method

For the hot chocolate:

1. 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.

2. Check for sweetness, pour into two warmed mugs and enjoy with the iced minted pistachio creams.

For the pistachio creams:

1. Soak the pistachio nuts overnight in a bowl of water and then drain and discard the soaking water.

2. 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.

3. 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.

4. Pour the mixture into small decorative moulds and freeze until required.