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.
| Serves: |
1 large mug, 6 - 8 dippers
|
| Difficulty: | Easy |
| Hands On: |
| Overall Cooking: | 10 minutes |
| Rating |
Rate this recipe!
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- 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
- 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
- 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.
- 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.
Glutarama
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