Luxurious Dairy-Free Hot Cocoa

By Eat More Chocolate Team      

April 16, 2015

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This is the perfect, all-natural drink to warm you up on a cold day

  • Yields: 6-7 Glasses.


Soak cashews and pitted date in a bowl of water for at least 1 hour, preferable overnight. After soaking, drain and rinse well.

Place cashews and date into a blender along with the water, sweetener, cocoa powder, vanilla, and salt. Blend on the highest speed until super smooth.

Transfer to a medium pot and add the chocolate. Heat until the chocolate is melted and it's hot enough to your liking. It will thicken up a bit. Stir to combine. Be careful not to burn the bottom. Remove pot from heat.

Serve & enjoy with some shaved chocolate on top.

Store leftovers in the fridge and reheat on the stove top. You can also enjoy this chilled!


This hot cocoa thickens up substantially as it sits. Feel free to thin it out a bit with a splash of almond milk or water.



1 cup raw cashews, soaked

1 large Medjool date, pitted and soaked

3 cups water

3 tablespoons pure maple syrup or agave (or to taste)

1/4 cup cocoa powder

1 teaspoon pure vanilla extract

1/4 teaspoon fine grain sea salt, or to taste

1-ounce dark chocolate (I used Trader Joe's 72%)