This is the perfect time of year for a cup of hot cocoa. But it’s also the time of year many people choose to dial back their sugar or dairy consumption.

This recipe makes enough Paleo-friendly hot cocoa for four to six people. It tastes just as indulgent as hot cocoa should, but it’s packed with nutrition instead of sugar.

Ingredients (for the cocoa):

  • 2 cans LIGHT canned coconut milk
  • ½ cup chopped 70% or higher dark chocolate
  • 2 tsp. vanilla extract
  • pinch of fine sea salt
  • optional: 1 tsp. espresso powder

 

Ingredients (for the whipped cream):

  • 1 can FULL FAT coconut milk
  • 8-10 drops liquid stevia
  • 1 tbsp. vanilla extract
  • optional: ½ tsp. ground cinnamon

 

Directions: 

  • To make the whipped cream, chill the coconut milk in the fridge for 6-12 hours (this allows the coconut to separate from the water).
  • Spoon the coconut out of the can into a small bowl and discard the liquid. With a hand mixer, whip on high for one minute.
  • Add the stevia, vanilla and cinnamon (if using) and whip on high for 2-3 minutes more.

 

 

 

  • For the cocoa, combine the two remaining cans of coconut milk in a small saucepan.
  • Stir the ingredients at medium heat for about 3-5 minutes or until melted.
  • Let sit for about five minutes, then serve with whipped cream.

 

 

Notes:

  • This recipe keeps in the fridge for about three days.
  • If you use any higher than 70% chocolate, I suggest adding 1-2 tbsp. coconut sugar or 2-3 drops liquid stevia to sweeten…
  • For the whipped cream, I use a French Vanilla flavored stevia that is AWESOME!!! …if you can find it, that is what I suggest using!
  • I suggest reserving the liquid in the coconut milk can for smoothies! It is also okay if a little bit of the liquid gets into the bowl!