clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Vegan Hot Cocoa

The Best Vegan and Refined Sugar-Free Hot Chocolate

  • Author: Elaine Gordon
  • Prep Time: 2
  • Cook Time: 3
  • Total Time: 5
  • Yield: 2 1x


This vegan hot cocoa is the perfect healthy treat to warm you up this winter and satisfy your chocolate fix.  It is sweetened naturally and refined sugar-free plus it is ultra rich and creamy.  It is full of wholesome ingredients and made right in your blender so you can feel good about every sip!



  • 2 cups unsweetened, plain almond milk (or light coconut milk from a can, homemade oat milk or homemade cashew milk)
  • 6 pitted Medjool dates (or 3 tablespoons pure maple syrup)
  • 2 tablespoons slivered almonds or raw cashews (optional for added body/thickness/creaminess)
  • 2 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • pinch of salt

Garnish options:


  1. Add all ingredients to a high-speed blender and press the “soup” setting if you have it.  Allow it to blend until it is smooth, creamy and steamy!  If you don’t have a soup setting you can use the highest speed on your blender.  You might need to then transfer it to the stovetop to warm it up.  
  2. Taste and adjust sweetness if desired.  You can also add a drop of peppermint extract OR a pinch of cinnamon for a fun flavor twist.
  3. Pour into two mugs and serve piping hot.  Garnish with homemade coconut whipped cream and dark chocolate shavings.


The dates will make the hot cocoa thicker so if you substitute with maple syrup just know it will have a slightly thinner consistency.  It is delicious either way – I just know not everyone always has dates on hand and maple syrup most definitely works here.

  • Category: Beverage
  • Method: Blender
  • Cuisine: American

Keywords: vegan hot cocoa