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Thick Dairy-Free Hot Chocolate, part 2: nut-free, soy-free, added gum-free

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DairyFreeHotChocolate

I’ve discovered (or rediscovered) the secret to thick dairy-free hot chocolate without the use of nuts, soy, or added gum: Dates. I hope you enjoy it too 🙂

Dairy-Free Hot Chocolate

Puree (in high power blender or food processor):
1 can coconut milk
1 can-full of water
6 soft pitted medjool dates
2 tbsp plus 1 tsp cocoa or cacao powder
a few drops of liquid stevia if more sweetener is needed

Slowly bring almost to a simmer. Let cool to desired temperature.

♥, Kelly

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  1. I think we’re on the same brainwave today. I made hot chocolate this morning very similar to this recipe. I like the added dates better than what I made, however. I have all the ingredients so I’m definitely giving it a try tonight!

  6. How many cups of cocoa would you say this makes?

    Thanks!
    Kathy (mom to 5, so may need to double, or triple it 🙂 )

  7. Now this might seem like a silly question – but I’m dairy and egg free due to an allergy that came up with pregnancy so this is a bit new to me… but cocoa powder all says “cocoa butter” on it and butter to me means dairy – is all unsweetened baking cocoa powder dairy free?

  9. Thanks guys!

    Yes, puree the dates in with the other ingredients. I used a Blendtec, but a food processor would also do the trick.

    I use a cocoa powder that is 100% cocoa powder – no dairy or anything added. Be ware of the “mixes.”

  10. Jen,
    Cocoa Butter is not dairy. It’s technical name is theobroma oil, but it is actually a vegetable fat that is extracted from the cocoa bean….think of it as the cocoa version on peanut butter or almond butter.

  12. This is exactly how I make hot cocoa! But I use cashew milk or a regular milk alternative. The dates are plenty for thickening!

  17. Hi, I’m new to this blog, just learned about you from someone on the forum at glutenfreesociety.org. I am trying to put my family on a grain free diet (after being gf among other things for 8 years)to include no quinoa as glutenfreesociety.org states that this seed could cause problems for some, so at this point I am trying to eat without it. I would love to purchase both of your cookbooks but I have some questions first – my son has a nut allergy (but he is fine with coconut) so my question is are there enough recipes in your cookbooks that do not use the almond meal? Have you ever seen sunflower meal or pumpkin meal being sold? Or would you know how to make them? I’m hoping I would be able to substitute these nut meals in your recipes that use almond meal. We also use sunflower seed butter so I think this would be a good replacement in your recipes that call for almond butter. Please advise! I’m so excited about your recipes! I just really wish my son didn’t have a nut allergy or that there was some kind of substitute for almond meal….
    Thanks,
    Sarah

  18. Hi Sarah! A lot of my cookbook recipes use nuts/nut flour, and I don’t know how to make substitutions – you most likely could, but you would have to experiment. Love, Kelly

  19. I made this recipe and put my leftovers in the freezer for a few hours (stirring a couple of times). It was amazing as an ice-cream!
    I’ll be making this for dessert for my next dinner guests.