The addition of ginger, cashew butter and vanilla take this rich and creamy vegan hot chocolate to the next level. For extra-creaminess, use the barista version of almond milk or oat milk. Barista plant-based milk products generally have a slightly higher fat content that makes it extra-creamy and helps the hot liquid froth.
Vegan Hot Chocolate: Rich, Creamy and Dairy-Free
Discover the ultimate vegan hot chocolate — rich cocoa, dark chocolate squares, cashew butter and plant-milk combine for a decadent dairy-free drink you can make at home.
Ingredients
- 2 cups unsweetened almond milk or oat milk
- 5 tsp honey or maple syrup
- 1/2 inch piece ginger thinly sliced
- 2 tbsp cocoa
- 3 tbsp roasted cashew butter
- 1 tsp vanilla optional
- pinch cinnamon
- pinch sea salt
- 2 squares dark chocolate
Instructions
- Heat almond milk, honey, and ginger in a saucepan over medium heat and let simmer for 5 minutes. Whisk in cashew butter and cocoa until dissolved, about 2 minutes. Reduce heat to medium-low and let stand to allow flavours to meld, 2 to 3 minutes.
- Whisk in vanilla (if using), cinnamon and sea salt. Strain through fine sieve into two mugs and serve with grated dark chocolate.
Notes
Tip: Turn this into a summer drink by letting it cool, then pouring it into a shaker with a few ice cubes and a scoop of chocolate ice cream. Shake and pour into pre-chilled glasses.
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This Vegan Tiramisu delivers all the indulgence of a traditional tiramisu — but 100% plant‑based. A date and pecan crust forms the base, while silky cashew‑coconut fillings (one coffee‑cacao, one vanilla) layered over top bring creamy, dessert‑level richness. No baking required: a quick blend, freeze‑and‑layer method makes it easy to prepare, and serving in small squares keeps the richness in check.
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This Vegan Tiramisu delivers all the indulgence of a traditional tiramisu — but 100% plant‑based. A date and pecan crust forms the base, while silky cashew‑coconut fillings (one coffee‑cacao, one vanilla) layered over top bring creamy, dessert‑level richness. No baking required: a quick blend, freeze‑and‑layer method makes it easy to prepare, and serving in small squares keeps the richness in check.
Get the recipe
