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Vegan Gingerbread Hot Chocolate with Refined Sugar Free Chocolate Dippers

Vegan Gingerbread Hot Chocolate

Nothing says Christmas coziness like a delicious hot chocolate. This is my signature recipe spiced up for the festive season in the form of a Vegan Gingerbread Hot Chocolate.  Hey, it’s Christmas so i’m going all out sharing an easy recipe for these refined sugar free chocolate dippers too.

Sweetened with just a touch of honey, they’re the perfect hug in a mug this Christmas. Feel free to use an alternative sweetener like erythritol or swerve if you’re following Keto.

You can of course make this Vegan Gingerbread Hot Chocolate in the microwave if you’re in a real rush (mixing the dry ingredients with a touch of nut milk first to form a paste) but if you have 5 minutes, I’d recommend you give the below method a try. It makes it so rich and indulgent without all the extra calories! It’s so worth the extra effort.

If you’re looking for other Free From recipes to try this Christmas, please check out my wonderful friends below. We’re all part of the Free From Collective and are on a mission to show that Free From is easy, fun and ridiculously tasty.

Happy snuggling guys.

Vegan Gingerbread Hot Chocolate with Refined Sugar Free Chocolate Dippers
Overview
Serves:
1 large mug, 6 - 8 dippers
Difficulty: Easy
Cooking Time: 10 minutes
Ingredients
  • 2 tbsp raw cacao powder
  • 1/3 tsp vanilla powder
  • 1/3 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 400 ml almond milk
  • 1 - 2 tsp honey or sweetener of choice
Chocolate Dippers
  • 60 g cacao butter
  • 20 g raw cacao powder
  • 1/2 tsp vanilla powder
  • 1 tsp honey
  • 2 tbsp coconut chips
  • 1 tbsp dried goji berries
  • 1 tbsp pumpkin seeds
Method
Chocolate dippers
  • Fill a pan with an inch of boiling water. Add the cacao butter to a heat proof bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. (Make sure the water doesn’t spill over into the chocolate.)
  • Stir the cacao powder and vanilla into the cacao butter until combined. Add honey to taste.
  • Line a baking tray with a sheet of greaseproof paper and pour on the chocolate. Top with goji berries, coconut chips and pumpkin seeds. Place in the fridge for 20 minutes to set.
  • Remove from the fridge and cut into long dippers.
Vegan Gingerbread Hot Chocolate
  • Place the cacao powder, vanilla, cinnamon and ginger in a saucepan.
  • Gently whisk in the almond milk (or milk of choice) until combined and then beat fast until it becomes frothy. Place on a low heat and gently simmer, stirring regularly for 4 - 5 minutes until it starts to thicken. Sweeten to taste.
  • Pour into a mug and enjoy with a refined sugar free chocolate dipper.
Print Recipe
Overview
Serves:
1 large mug, 6 - 8 dippers
Difficulty: Easy
Cooking Time: 10 minutes
Ingredients
  • 2 tbsp raw cacao powder
  • 1/3 tsp vanilla powder
  • 1/3 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 400 ml almond milk
  • 1 - 2 tsp honey or sweetener of choice
Chocolate Dippers
  • 60 g cacao butter
  • 20 g raw cacao powder
  • 1/2 tsp vanilla powder
  • 1 tsp honey
  • 2 tbsp coconut chips
  • 1 tbsp dried goji berries
  • 1 tbsp pumpkin seeds
Method
Chocolate dippers
  • Fill a pan with an inch of boiling water. Add the cacao butter to a heat proof bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. (Make sure the water doesn’t spill over into the chocolate.)
  • Stir the cacao powder and vanilla into the cacao butter until combined. Add honey to taste.
  • Line a baking tray with a sheet of greaseproof paper and pour on the chocolate. Top with goji berries, coconut chips and pumpkin seeds. Place in the fridge for 20 minutes to set.
  • Remove from the fridge and cut into long dippers.
Vegan Gingerbread Hot Chocolate
  • Place the cacao powder, vanilla, cinnamon and ginger in a saucepan.
  • Gently whisk in the almond milk (or milk of choice) until combined and then beat fast until it becomes frothy. Place on a low heat and gently simmer, stirring regularly for 4 - 5 minutes until it starts to thicken. Sweeten to taste.
  • Pour into a mug and enjoy with a refined sugar free chocolate dipper.
Print Recipe

#FreefromChristmas recipes

Non Alcoholic Paleo Christmas Cake (GF, DF, Paleo, RSF) –Mummy Tries, Renee Davis 
Christmas Biscuits (GF, DF, Ve) – The Intolerant Gourmand, Nathalie Newman
Cranberry & Clementine Wreath Bread (GF, NF, SyF can be DF, Low FODMAP) – The Free From Fairy, Vicki Montague
Healthy Vegan Mince Pies (GF, DF, Ve, RSF) – The Healthy Tart
Mini Christmas Cakes (GF, DF, NF, Ve) – Glutarama, Rebecca Smith
Pork, Sage & Onion Stuffing Balls (GF, DF, EF, NF) – Easy Peasy Foodie, Eb Gargano
Dairy Free Homemade Bailey’s (GF, DF) – Glutarama, Rebecca Smith
Traditional Christmas Cake (GF, DF) – Dairy free kids, Laura Kenny –
Boozy Bailey’s Real Hot Chocolate (GF, NF optional DF and RSF) – Gluten Free Alchemist, Kate Dowse
#FreeFromChristmas Biscuits and Black Forest Christmas Cake (DF EF SyF GF NF) – Peachicks’ Bakery, Midge Peacock
Easy Christmas Cake Muffins (GF, NF, can be DF, Alcohol Free) 
The ultimate Christmas Sandwich (GF,DF) – A Balanced Belly, Jenna Farmer 
Healthy Cinnamon Hot Chocolate (GF, DF, NF, RSF) – Free From Farmhouse, Emma Amoscato 
  • I love gingerbread and even better gingerbread hot choc, its been a thing of the past now since coming off dairy and eggs, I’ve just been to caught up to make any for myself….this has solved that problem xxx