• 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

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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

April 2021
M T W T F S S
 1234
567891011
12131415161718
19202122232425
2627282930  
« 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