Toasted Coconut Vegan Hot Cocoa

Recipe by Curvy Carbivore (@curvycarbivore) - Paid partnership with Beyond Good

Yield: 3 servings | Prep time: 2 minutes

Cook time: 10 minutes | Total time: 12 minutes

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If you're used to that instant, fake, watery brown stuff pretending to be hot cocoa, then this Toasted Coconut Vegan Hot Cocoa version using Beyond Good chocolate bars will be life changing.

Beyond Good offers vegan, single-origin, direct trade chocolate. They work directly with the farmers in Madagascar and Uganda, meaning it’s better for the environment, better for the farmers, and better for the animals. In fact, there are endangered lemurs, birds, & flying foxes living in their cocoa trees due to their conservation efforts! Plus their chocolate is so rich and dreamy.

Try this recipe using their Toasted Coconut and 70% Pure Dark Cocoa bars! Or try it using one of their other flavors (like Sea Salt or Orange Zest) and let me know which one is your favorite!

Ingredients:

• 3 cups of unsweetened dairy-free milk (I used Silk Almondmilk & Coconut blend)

• 1 Beyond Good chocolate bar, about 2.64 oz (I used 3/4 of the Toasted Coconut and 1/4 of the 70% Pure Dark Cocoa bar)

• 1 tsp Beyond Good Vanilla Extract

• 1 tsp of stevia

• Dairy-free whipped cream (optional)

Directions:

• Heat a sauce pot on the stove over low-medium heat.

• Add the dairy-free milk to the pot.

• Break up the Toasted Coconut chocolate bar into individual pieces.

• Add about 3/4 of the chocolate bar to the pot.

• Add the vanilla extract and stevia to the pot.

• Heat the milk, whisking constantly, until the chocolate is melted and it starts to turn into a brown color.

• If the milk isn't as dark or chocolatey as you'd like, add a few pieces of the 70% Pure Dark Cocoa bar to the pot. You can add as little or as much chocolate as you'd like depending on how rich you'd like your drink to be.

• Continue whisking until the milk is heated through and the chocolate is melted.

• Remove the pot from heat.

• Carefully pour the hot cocoa into 2 mugs.

• Top with some dairy-free whipped cream if desired.

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Tips and Tricks:

• This recipe is easily customizable. Try using one of Beyond Good's other flavors, like Sea Salt, Salted Caramel, or Orange Zest!

• If it's not chocolatey enough, add more pieces of chocolate. If it's too thick and rich, add more milk.

• The stevia can be substituted with granulated white sugar or coconut sugar (use the same amount as listed above).

• I have not tried storing leftover hot cocoa, though I'd imagine it would be best to store it in an air-tight jar or container in the fridge for a few days. The chocolate may or may not re-harden. Reheat the hot cocoa on the stove in a pot or in the microwave until it's warmed through.

Nutrition & Servings: (calculated by MyFitnessPal)

• Servings: 1 cup (yields 3 cups)

• Calories: 180

• Total Fat: 13g

• Carbs: 12g

• Protein: 3g

^ Nutrition facts include the ingredients listed above, except for any whipped cream or toppings. Nutrition facts may change slightly if different quantities of ingredients are used or added.