I’ve been a huge fan of chocolate since I was a child. When I was three years old, my mom found me in the kitchen crying because I couldn’t reach the chocolate chips. She rectified things by pulling out the ingredients to make hot chocolate. My cries were immediately hushed. Can you blame me? She pulled out the big guns.
Five or so years ago when I cut out refined sugar, I figured I also had to cut out my daily ritual of eating a square of dark chocolate as a mid-day pick me up. Until it dawned on me that raw cocoa powder exists, which has 40 times the antioxidants of blueberries and is one of the highest sources of plant-based magnesium.
I created this Dairy-Free Salted Hot Chocolate when I was growing tired of golden milk. It’s chocolaty and creamy with just the barest hint of salt. Basically, it’s a dream come true in a mug. I prefer to not add any sweetener because I love the rich bitterness of the raw cocoa powder. It tastes like super good coffee. However, you can always add 1 tablespoon of maple syrup. Don’t forget the whipped coconut cream!
Dairy-Free Salted Hot Chocolate
Yield 1 mug
2 tablespoons raw cocoa powder
1 scoop of collagen peptides
1 teaspoon coconut oil
1/4 teaspoon kosher salt
1 cup vanilla almond milk
In a blender, add raw cocoa powder, collagen peptides, coconut oil and kosher salt.
Over low heat, warm the almond milk until it is barely simmering. Pour into blender. With the top on, blend for 15 seconds or so until frothy. Pour into a mug and drink.