The vegan white chocolate mocha is a relaxing and indulgent afternoon pick-me-up that’s extra relaxed with the addition of herbal coffee. Super creamy and naturally dairy-free with raw cashews and cacao butter!
We’re having a very relaxed weekend over here with a bonus Monday off for Mark. It’s a little overdue because we’ve both been working a lot. Lots of hikes, laundry, good meals, and maybe a trip to the new Whole Foods just over the border so that I can re-stock myself on that Kite Hill cream cheese and maybe a Miyoko’s wheel or two.
This is my healthy take on a decadent vegan white chocolate mocha. I use cacao butter and herbal coffee to chill it out a bit. Just the right amount of sweetness brings this into OMG territory. It’s so delicious. In my last post, I mentioned my constant soaking of cashews, and this drink right here is yet another reason to do so. I know that cacao butter isn’t exactly an on-hand ingredient for most people, but I’m the kind of person that definitely bought it one time for a recipe and I’ve been struggling to use it up ever since. If you’re like me, you’ll appreciate this one. Some links for you below!
Which sleepytime tea reigns supreme?
I can barely keep up with what’s working and what’s not in terms of online content creation. My coping strategy is just to keep my head down and focus on what I do best, rather than change the whole model or pursue new earning strategies. If you have a blog or work creatively online, this piece is a must-read. This part scared me though “The act of watching has replaced the act of making/doing for a lot of younger readers.”
Did you watch Chasing Coral on Netflix? Did you feel the same inescapable dread for days afterward? :|
Other podcasts I’ve enjoyed recently: Amanda Chantal Bacon (founder of Moon Juice) on The Rich Roll Podcast and Ina Garten on the How To Be Amazing Podcast.
Latest and greatest YouTube channel obsession: The Fullest.
That plant gang life/filling the void in your life-life.
A likeness of my parents’ house/lawn was on a national fertilizer brand’s bag for years. A lush, ultra green front lawn is a natural point of pride for a lot of North Americans in the summertime. It’s kind of weird though, right?
Can’t resist a little late-in-the-game #FirstMessCookbook promo. Tess made the weeknight root vegetable dal and Alana made the super vibrant green noodle soup with coconut lemongrass broth. Recipes are up on both of their sites, just in time for an early jump on vegan soup recipes season.
Vegan White Chocolate Mocha
Ingredients
- 30 grams lightly chopped cacao butter (about 1 teaspoon once it’s chopped)
- 1 tablespoon Dandyblend or other herbal coffee of choice
- 1 tablespoon soaked cashews
- 1 teaspoon coconut/MCT oil
- ¼ teaspoon vanilla extract
- sweetener, to taste (I used 6 drops of stevia)
- 12 ounces just-boiling water
Equipment
Notes
- The thing about traditional white chocolate is that it’s SWEET. I leave that level and method up to you, but just felt the need to put that out there. I received a sample of Anima Mundi Herbals’ vanilla stevia recently and it’s amazing. Highly recommended. Maple syrup or a soft date would also be delicious though!
- I used MCT oil for this, but any concentrated and rich fat source is great. Coconut butter, virgin coconut oil, or ghee (if you consume dairy) are all good choices.
- The herbal coffee that I use dissolves in hot water. If yours is the kind that you have to brew, make yourself a strong 12 ounces first and then pour it into the blender on top of all the other ingredients.
Instructions
- In an upright blender that can handle hot liquids, combine the cacao butter, herbal coffee, cashews, coconut oil, vanilla, and sweetener of choice. Pour the hot water over everything and let it sit for 30 seconds or until the cacao butter has melted.
- Slowly bring the blender’s speed up to high and blend the mixture until the cashews are completely liquefied, about 30 seconds. Pour the vegan white chocolate mocha into a mug and enjoy.
Those photos are beautiful! And I love that slab-wrap mug! I’ve had a brick of cacao butter sitting in my pantry as well; meaning to some day make a white chocolate cocoa buttery thing out of it. I’ll have to dust that brick off and try this one out. Thanks for the inspiration! Maybe I’ll dust that potters wheel off and do some creative work as well, eh? ..fire up the kiln and glaze away..
Hi! Where’s the cup from? :) It’s beautiful .
Hi Anna,
This isn’t helpful at all, but I got it from a local boutique called Oliver and Rust. There are no explicit markings on the cup to denote the maker unfortunately.
-L
Alright, that’s too bad. Thanks anyway for the reply! :) Best, Anna
That sounds SO yummy! My husband brought me cacao butter once from a trip and I just have now idea what to do with it. Finally getting my first blender this week, so I will rock through your Happy Hour posts. Especially now when fall comes and for those colder days I’m craving a more creamy soothing drink and that recipe sounds just right. I love that you’re sharing recipes for coffee, herbal coffee or tea as I like to mix it up depending on what I feel like. Long story short, I just LOVE your blog! :D
Yum!!! I love that this isn’t overly sweet! I hate overly sweet coffees but sometimes crave something a bit creamy and different! This looks like the perfect decadent afternoon treat with a friend!
This post is just chalk-full of helpful articles. I feel like we’re somehow on the same wavelength this week. Sorry, creepy, but the links are very helpful. Obviously, I’m going to try out the drink as well. :)
Just bought Dandy Blends. Can’t wait to try this!!!
I love the use of Dandyblend in this! Sometime when I make it with water I kick myself thinking of all the cool drinks I could be whipping up with it instead. I’m one of those people with a freezer full of cacao butter, so this is just up my alley.
Finally, something to do with the cocoa butter sitting in my pantry — this looks luscious!!
I’m a younger reader, here to offer some reassuring words. ;) At least, I’m assuming that as a 20 year old college student, my friends and I fall into that demographic that the article refers to.
I don’t think the article is entirely right to say that watching has replaced making. Yes, recipe videos are incredibly popular among many of my friends, and yes, nobody actually uses them to actually cook. But that doesn’t mean we’re not cooking/making/creating at all! When I need inspiration for cook everyday meals, I turn instead to bloggers who embody my own plant-based approach to eating. I know I’m just one individual, but I wanted that to be said. Keep doing your thing – I love everything you create in this space.
I’ve always wanted to try making something with MCT oil! And this recipe look stunning. Delicious too!
Love these Happy Hour posts (and all the links!) I think this will be my new cold-weather drink — can’t wait to give it a try (also appreciate using cacao butter in a new/different ways!) Happy Sunday!