Coconut Butter Hot Chocolate

5 from 1 vote

Prep Time 10

Cook Time 3

Total Time 13

Servings

1 ounce dark dairy-free chocolate, roughly chopped
2 tablespoons cacao powder
2 tablespoons coconut butter (this is a product that has both the flesh and the oil--I use Nutiva's Coconut Manna)
pinch of sea salt
2 soft Medjool dates, pitted
2½ cups unsweetened non-dairy milk
¼ teaspoon vanilla extract

In an upright blender, combine the chocolate, cacao powder, coconut butter, sea salt, dates, non-dairy milk, and vanilla. Blend the mixture on high until the chocolate is scattered throughout and looks like tiny flecks.
Pour the chocolate mixture into a small saucepan. Warm the coconut butter hot chocolate on the stove over medium heat, whisking it frequently. When it's almost simmering, steamy, and frothy on the top, it's ready. Pour the coconut butter hot chocolate into mugs and enjoy! I grated chocolate on top of mine, but that's optional!

I used cartoned coconut milk as my milk of choice. It has just the right level of viscosity for this, and it also compliments the coconut butter in obvious ways.
There are plenty of ways to customize this hot chocolate. You could add some ground cinnamon or cayenne, some reishi powder/extract, or even steep some lavender tea while you heat it up.

Coconut butter hot chocolate is a rich and cozy treat. Totally vegan, super creamy, luscious, and naturally sweetened.