• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mariko Sakata | Raw Food and Plant-based Recipes

  • Home
  • Recipes
  • Travel
  • About
  • Contact
  • 日本語

Raw Vegan Hot Chocolate

December 30, 2015 By admin 1 Comment

Share

raw vegan hot chocolate blender
Hot chocolate, or hot cocoa is my choice of beverage on a cold winter day. Even though I live in Los Angeles, it has gotten cold here in the last few weeks! My craving for hot chocolate started to kick in. I also had a lot of left over raw vegan coconut whipped cream from last week’s recipe post, so I went in the kitchen and whipped up my version of hot chocolate. Well, raw vegan hot chocolate! It was quite tasty and warm too. Just because it’s raw vegan, doesn’t mean you can’t warm it up. It just needs to be under 118℉ which is surprisingly quite toasty. Definitely enough to warm up a chilled body.

For hot chocolate, the obvious choice to use is raw cacao powder, but I also like using raw carob powder with it. If you aren’t familiar with carob, it’s powdered carob bean from the carob tree. Carob has been used for 4000 years as a natural remedy for diarrhea. In modern days, it’s commonly used as a chocolate substitute because of its chocolate like taste. Being caffeine free, it also makes a great chocolate substitute if one is avoiding caffeine.

raw vegan hot chocolate
Carob is quite nutritious as it’s packed with antioxidants, fiber, and minerals. When combined with the cacao, it makes this hot chocolate rich in antioxidants and minerals, plus it’s loaded with vitamin E from the almond milk. Tasty and good for you, just the way I like everything.

I like using carob with the recipe because by mixing a little bit of carob with the cacao, it mellows out the cacao’s dark chocolate taste to more of a milk chocolate flavor. You can skip the carob powder if you don’t have it and the flavor will just end up tasting more like hot dark chocolate. Something I have no problem with as I love dark chocolate too!

Most of the carob powder you find in stores are roasted and not raw, but Sun Warrior has one and Amazon carries many. Here’s the link.
http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=raw+carob+powder

Making the raw vegan hot chocolate is super easy. Add the almond milk, cacao powder, carob powder (you can skip it if you don’t have it), maple syrup, coconut oil, and salt into a blender. After that you just warm it up. Here’s my recipe for homemade almond milk.

raw vegan hot chocolate Pour out the hot chocolate mixture into a sauce pan or a small pot. Warm it up on the lowest flame until the temperature rises to about 110°F (42°C), while stirring constantly to avoid hot spots. Check the temperature with a cooking thermometer often to ensure it doesn’t go over 118°F (48°C), making it no longer “raw”. Once the hot chocolate hits the temperature, remove from the flame and serve immediately before it cools off.

raw vegan hot chocolate
Enjoy as is, or top it off with coconut whipped cream or raw vegan coconut whipped cream. You can also garnish it with some shaved raw chocolate to make it pretty. Oh boy, this looks too good. I’m going to go whip some more up for myself right now.

raw vegan hot chocolate

Raw Vegan Hot Chocolate
 
Print
Cook time
10 mins
Total time
10 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 3 cups almond milk
  • 2 Tablespoons cacao powder
  • 1¼ teaspoons carob powder
  • 1 Tablespoon melted coconut oil
  • 2 Tablespoons + ½ teaspoon maple syrup
  • A pinch of salt

  • Some coconut whipped cream or raw vegan coconut whipped cream for topping (optional)
  • Some shaved raw chocolate or cacao powder for garnish (optional)
Instructions
  1. Add the almond milk, cacao powder, carob powder (you can skip it if you don't have it), maple syrup, coconut oil, and salt into a blender and blend.
  2. Pour the hot chocolate mixture into a sauce pan or a small pot. Warm it on the lowest flame until the temperature rises to about 110°F (42°C), while stirring constantly to avoid hot spots. Check the temperature with a cooking thermometer often to ensure it doesn't go over 118°F (48°C), making it no longer "raw".
  3. Once the hot chocolate hits the temperature, remove from the flame. Top it with some coconut whipped cream or raw vegan coconut whipped cream, and sprinkle some shaved raw chocolate or cacao powder on top. Serve immediately.
3.4.3177

Filed Under: Beverage, Recipes

Previous Post: « Raw Vegan Coconut Whipped Cream
Next Post: Raw Vegan Japanese Corn Potage Soup »

Reader Interactions

Trackbacks

  1. Raw Vegan Mexican Hot Chocolate says:
    September 27, 2016 at 5:01 pm

    […] days and drinking it is still very sentimental for me. Except now, I love to sip on my warm raw vegan hot chocolate. So now when the weather changes, I reach for the chocolate! The other day, I was enjoying my hot […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

  • Facebook
  • Instagram
  • Pinterest

marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
Load More... Follow on Instagram

Like Me On Facebook

Facebook Pagelike Widget

Never miss a recipe!

Recent Posts

vegan cheese cookbook tokyo book launch events 2019

Vegan Cheese Cookbook Tokyo Book Launch Events

Tokyo vegan cooking classes

Tokyo Vegan Cooking Classes

Tokyo vegan cooking classes

Tokyo Vegan Restaurants

raw vegan kimchi risotto

Raw Vegan Kimchi Risotto

Footer

January 2021
M T W T F S S
 123
45678910
11121314151617
18192021222324
25262728293031
« Nov    
No images found!
Try some other hashtag or username

Follow me on

  • Facebook
  • Instagram
  • Pinterest

Search

Copyright © 2021 Mariko Sakata | Raw Food and Plant-based Recipes on the Foodie Pro Theme