Ingredients

The following ingredients have 2 Servings
  • 3 Tbsp cocoa butter* ((chopped // food-grade))
  • 1/4 cup unsweetened cacao (or cocoa) powder ((sifted))
  • 1 Tbsp carob powder
  • 2 1/2 cups canned light or homemade coconut milk
  • 1 dash ground cinnamon
  • 1 tsp maca powder
  • 1 pinch sea salt
  • 2 Tbsp maple syrup ((or sub stevia or coconut sugar or blend the mixture with dates then strain))
  • Coconut Whipped Cream
  • Chopped dark chocolate

Instruction

  • Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml as recipe is written // if adjusting batch size, use 1/5 of the total coconut milk) coconut milk. Whisk occasionally to melt until well combined.
  • Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
  • Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining coconut milk (2 cups or 480 ml as recipe is written), and whisk to combine. Cook over medium heat until just beginning to bubble.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
  • Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
  • Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.