I do my best to not give in to sweet “cravings” but today I was feeling a bit on the chilly side and needed the comfort of something warm and chocolatey. I didn’t want to get into an involved recipe to get my fix, so I whipped up a nice hot cup of Dairy-Free Mexican Hot Chocolate—naturally sweetened with dates. This recipe makes a creamy warming drink (thanks cayenne) that not only satisfied my craving, but filled me up after one cup due to the whole food ingredients. I quieted my craving with a simple, mostly whole food solution. Splitting the difference, I guess, right?
Play around with the ratios to make the perfect cup for you.
You can make this recipe raw if you like, just run it in the blender long enough so it warms up.
Makes: 2-4 servings
Time: 5 minutes
Try to buy everything organic. Here‘s why.
4 Medjool dates, here’s how to pit them (add 2 more if you like it sweeter, or use agave/maple syrup to sweeten)
2 cups water (or for a creamier cup, coconut milk)
1/4 tsp chili powder
1/2 tsp cinnamon
Pinch fine ground sea salt
2-3 tbsp raw cacao powder (depending on the chocolatiness you want)
1 tbsp almond butter, cashew butter (you can use 1/4 of almonds or cashews instead)
Let’s get our chocolate fix.
Place all ingredients in the blender and mix until creamy. If you want a thinner consistency, you can add some almond milk, water or coconut milk. You can also strain the mixture through a nut milk bag to remove any pulp from the almonds/cashews. Warm on the stove in a saucepan for a few minutes.
Pour into an adorable teacup, or beautiful mug and enjoy. Keep in the fridge in an airtight glass container if you have any leftover.