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MEXICAN HOT CHOCOLATE (RAW & VEGAN) + FALL COZY FAIR TRADE GIVEAWAY!

Print Recipe

Ingredients
  

  • 3 ¾ cups pure hot water
  • 2 tablespoons hemp seeds
  • 2 tablespoons shredded raw coconut unsweetened
  • 2 tablespoons almond butter
  • ¼ cup + 2 tablespoons maple syrup
  • 1/8 teaspoon ground vanilla bean or ¼ teaspoon pure vanilla extract
  • ¼ teaspoon + 2 healthy pinches sea salt
  • 5 tablespoons raw cacao powder
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne more if you want it real spicy
  • ¼ cup chilled coconut cream divided

Instructions
 

  • Place hot water in blender with hemp seeds, coconut, almond butter, maple syrup, vanilla, and sea salt. Blend on high until completely smooth and creamy. Add half the coconut cream, reserving the rest to top the hot chocolate. Place remaining coconut cream in fridge to chill while you make the hot chocolate.
  • Add cacao powder, cinnamon, nutmeg, and cayenne to the blender, and blend again until you reach your desired level of frothy perfection.
  • Pour into mugs and serve with scoops of chilled coconut cream, sprinkled with an extra kick of cayenne.