If you’re looking for the perfect, warming beverage for cool, winter nights, look no further than this dairy-free, refined sugar-free Raspberry Hot Cocoa! This recipe is made rich and luscious with whole-food ingredients, and low-glycemic sweeteners.
I’ve got to say, I’m not a huge fan of snow. But, seeing so many people have their first snow fall has got me green with envy! I say this because Southern California has been battling Santa Ana winds that brought in hot weather, and worst of all, wildfires. If you follow me on social media, you may have seen this link to help those involved with the wildfires. So, please check that out and share it, if you have the time!
Now, back to all of you that are chillin’ (pun intended 😉 ) in cooler climates, or those that just want to get into the holiday spirit! I had put out a poll listing a few different flavors of hot beverages and the Raspberry Hot Cocoa was getting a lot of votes! Buuuut, I also had a lot of people asking for sugar-free anything. So, I thought that marrying the two would make for a wonderful flavor, and comforting, sugar-free Raspberry Hot Cocoa would be the best solution!
What really inspired all of this hot beverage recipe development? Some Pebble Cove mugs from Lenox that I fell in love with a few weeks ago. There’s something about the mesmerizing pebble-like shapes, covering the outsides, but abstracted and grey (*swooooon grey*). If you’ve been following me for a little bit, you know that I love Lenox products and have worked with them to develop a few AWESOME recipes for their wonderful wares.
I’m sure you’re thinking, “Jackie, what is the big deal with this stuff, isn’t it just plates and glasses?” To which I say, “Uh, no!” Mostly because this is high-quality dishware that lasts and lasts, looks great, BUT is also dishwasher and microwave-safe. All that is pretty great, to me (especially the dishwasher-safe part)!
So, back to this recipe. These mugs hold 14 ounces, so these are hefty portions of rich, dark chocolatey, hot cocoa. TIP: if your local grocer doesn’t have raspberries in stock, or they’re really tart like mine were, use frozen raspberries. But, thaw them out before blending them, for this recipe. Typically, frozen produce is picked in season and is ripe, so the berries should be sweeter. Now go, make this easy and delectable, Sugar-free Raspberry Hot Cocoa!
1 year: Iced Cinnamon Whiskey Chai // 2 years: Black Bean Cornbread Pot Pie // 3 years: Mint Mocha Cold Brew & Scrub // 4 years: Chocolate Biscoff Pinwheel Cookies // 5 years: Smoky Sweet Potato Soup // 6 years: Smoky Pumpkin Mac and Cheeze
- 1 1/2 cups water
- 1 cup full-fat coconut milk
- 3/4 cup ripe raspberries, or frozen and thawed
- 1/4 cup cocoa powder
- 2-3 tablespoons coconut sugar, or to taste
- 1 teaspoon vanilla extract
- Pinch of salt, or to taste
- 1/2 teaspoon stevia, OPTIONAL or to taste
- 1/2 cup vegan coconut whip or marshmallows, OPTIONAL for topping
- 1 tablespoon finely chopped vegan chocolate, OPTIONAL for topping
- Place water, coconut milk, raspberries, cocoa powder, coconut sugar, vanilla, and salt into a blender and puree until smooth. Pour mixture through a fine-mesh strainer to remove raspberry seeds, and into a small pot.
- Bring hot cocoa to a simmer over medium heat, then adjust heat to low and warm for 5 minutes, stirring occasionally. Before serving, taste and add stevia or more coconut sugar if you'd like it to be sweeter.
- Divide mixture between 2 large mugs, or 4 smaller ones, then top each with coconut whip and chopped chocolate. Serve while warm and enjoy!
If you don't care about making this recipe sugar-free, use maple syrup instead of the coconut sugar. It is DELICIOUS!
If you don't use coconut sugar as a low-glycemic substitute for other sugars, use only stevia to sweeten.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
This post is in partnership with Lenox and Women’s Choice Award, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way.