I’ve shared all kinds of hot drinks on here, but I think this very classic-feeling almond butter hot chocolate might be my favourite. This healthy hot chocolate is creamy, rich, and so comforting. I like to go super deluxe and top mine with coconut whipped cream, but it’s definitely good enough on its own.
Roasted almond butter gives this vegan hot chocolate recipe such a deep flavour! When combined with cocoa powder, chopped dairy-free dark chocolate, vanilla extract, non-dairy milk, a pinch of sea salt, and sticky-sweet Medjool dates, it’s my ideal hot chocolate. This one is definitely rich enough to wander into vegan dessert territory.
Making hot chocolate in the blender:
- To be specific, I recommend a high speed and vented blender for a recipe like this. You’ll be blending hot liquid, chopped chocolate and dates together, so you want maximum power as well as an opportunity for steam to escape. I have a 12+ year old Vitamix 5200 series that still works amazingly, so that’s my go-to.
- If you have a regular blender, I recommend blending everything (don’t heat the milk) except the chopped chocolate and fine straining it afterward. Then, transfer the strained mixture to a saucepan with the chopped chocolate and whisk it frequently over medium heat until it’s simmering and super creamy.
I hope that you give this easy vegan hot chocolate recipe a try next time you’re looking for something cozy that will warm you up real nice. This recipe can be customized a bunch of different ways too, depending on your mood. Try adding half a teaspoon of orange zest, or a splash of peppermint extract, or even a shot of espresso for a mocha vibe.
More cozy drinks:
Vegan Almond Butter Hot Chocolate
This almond butter hot chocolate is so decadent, creamy, flavourful, and delicious. It features cocoa, chopped dairy-free chocolate, and sweetened with dates. This vegan hot chocolate recipe is simple to prepare–simply heat the non-dairy milk and blend it on high with everything else!
Servings 2
Ingredients
- 2 ½ cups unsweetened non-dairy milk
- 1 ½ oz (43 grams) dark dairy-free chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons roasted almond butter
- 2-4 soft Medjool dates (see notes)
- ¼ teaspoon vanilla extract
- pinch of sea salt
- coconut whipped cream (optional)
Notes
- You can customize this hot chocolate with a bunch of things! A splash of peppermint extract, ½ teaspoon of orange zest, or even a shot of espresso for a mocha feel.
- I had a can of coconut whipped cream on hand (such a fun treat), but you can also make it yourself if you like! Good tutorial here.
- Use 2-4 dates, depending on how sweet you would like your hot chocolate. If your dates are firm and dry, simply soak them in hot water for 5 minutes before proceeding with the recipe.
Instructions
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In a medium saucepan, start bringing the non-dairy milk up to a boil.
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While the milk is coming up to temperature, in an upright vented blender, combine the chopped chocolate, cocoa powder, almond butter, dates, vanilla, and sea salt.
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Once the milk is hot, pour it into the blender with all of the other ingredients. Secure the lid and slowly bring the speed up to high. Blend the mixture until totally creamy and smooth, about 30 seconds.
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Pour the hot chocolate into mugs and top with coconut whipped cream if you wish!
