Hot Chocolate (Paleo)

Cake and Hot Cocoa

I keep forgetting to post this recipe!  So, I’m sorry that it’s about 2 1/2 months late, but at least I remembered today, right?

What you need to know about Paleo hot chocolate is that it’s a bit more bitter than something like, say, Swiss Miss.  You can add more maple syrup to it if you want to make it sweeter, but really adding sugar just negates some of the positive effects you get from the cocoa and such.  This is a pretty big recipe (I made it for about 10 people), so you may want to adjust the amounts to however much you want to make.  Because it was a large recipe, I made it in the slow cooker.  It is amazing for large batches of cocoa or cider!

Hot Chocolate (Paleo)

Serves 10-12

5 cans full-fat coconut milk

1/2 gallon almond (you can get unsweetened, unsweetened vanilla, original, vanilla, whatever you want–just pay attention to the ingredients)

1-2 C dairy-free chocolate chips (adjust to your taste)

1/4 C cocoa powder

2 tsp vanilla

1/4-1/2 C maple syrup


1.- Put all ingredients except for the vanilla into the slow cooker and turn on low, stirring occasionally until everything is integrated.

2.- Once everything is integrated, add vanilla and stir.  It takes about 3-4 hours on low to heat up all the liquid.  You could also do this in a stock pot over the stove to do it faster.

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