The Spunky Coconut

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Best Ever Hot Cocoa!

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In the photo above you will notice a rather goofy-looking ball desk chair, toy ball and felt sword (I have at least 4 toy balls and 2 felt swords floating around the house at any given moment, I mean who doesn’t?), a barely visible cat, and Hobbes, but most importantly, Ginger fairy. Of course. Yes, she did ask me to take this photo of her “flying”, and yes it did take 100+ tries to get it. #totallyWorthIt Also in this photo you’re getting a major sneak peak into our front room, which functions as an office, dining room, lounge, and fairy zone—obviously. But that’s not what we’re here to talk about today. To be continued. (See more home posts HERE.)

Today is for the best ever hot cocoa!!! Also known as Molton Hot Chocolate, this recipe comes from my healthy, lightly sweetened chocolate cookbook. It’s epic. I know, people probably don’t say “epic” anymore. Oh well. <Insert trendy synonym here>

Here’s why this is the best ever hot cocoa:

  1. It’s organic (chocolate receives more pesticide than any other food).
  2. It’s fair-trade (child slavery is a real problem on chocolate plantations).
  3. It’s SO thick and rich, thanks to the good fat in the chocolate, and the dates.
  4. It’s dairy-free, but no one can tell!
  5. It literally tastes better in the “A balanced diet is chocolate in each hand” mug that I hand-lettered myself. 😉 #decorObsessed

Look at that hot cocoa! You know you want some too! 😀

Get this organic fair-trade chocolate with the mug I created in my store, while supplies last!

Best Ever Dairy-Free Hot Cocoa

4 large soft pitted Medjool dates
3 ounces (about 1/3 cup) dairy-free, organic, fairly traded, dark chocolate chips, melted
1 cup canned full-fat coconut milk
1 vanilla bean, split lengthwise and scraped, seeds reserved
1 & 1/4 cups unsweetened almond milk

  1. In a blender, puree the dates, melted chocolate, coconut milk, and contents of vanilla bean until completely smooth.
  2. Add the almond milk to the chocolate puree and blend again, until smooth.
  3. Heat and serve in the mug!

♥, Kelly

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  2. I’m confused (not unusual) with the directions. When you say contents of vanilla bean in blender, do you mean the seeds, which are the contents. Are just the bean shell or both. I usually just use vanilla extract, don’t use an actual bean, so just not sure how to do this. Thanks for the help.

  3. Thank you, Kelly, for posting this recipe! Which canned coconut milk are you using these days?
    Thanks!