Refined Sugar-free Raspberry Hot Cocoa

If you’re looking for the perfect, warming beverage for cool, winter nights, look no further than this dairy-free, sugar-free Raspberry Hot Cocoa! 

Course Beverages, Drinks
Cuisine Dairy-free, Gluten-free, Holiday, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 to 4 servings
Author Jackie Sobon of Vegan Yack Attack


  • 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


  1. 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.

  2. 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.

  3. Divide mixture between 2 large mugs, or 4 smaller ones, then top each with coconut whip and chopped chocolate. Serve while warm and enjoy!

Recipe Notes

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.