Rich & Creamy Hot Chocolate

Makes: 2 large mugs or 4 smaller mugs
Season: evergreen
Prep Time / Cook Time: 5 minutes
Active Time / Passive Time: 5 minutes
Total Time: 10 minutes
Nutritional Highlights: This plant-based hot chocolate is free of refined sugar and made thick and creamy by the addition of dates. Blending dates into the mixture contributes fiber, iron and sweetness while creating a decadent, rich texture.
“Fun Fact” / Tips & Tricks Section: You can use whichever non-dairy mylk you prefer, or even a blend of your favorites!

Ingredients:
- 3 cups plant-based mylk of your choice (cashew or coconut are both excellent)
- 3 dates, pitted
- 1/4 cup unsweetened cocoa powder
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of sea salt

Optional Garnish:
- whipped coconut cream (we recommend this recipe!)
- cinnamon powder

Method:
Combine all ingredients in a blender. Blend on low to start, and slowly increase speed to high until dates are fully blended (about 1 minute).  
If using a high-power blender such as a Vitamix, heat the hot chocolate right in the blender by using the “Soup” preset function or by blending on high for 5 minutes.  
Alternatively, transfer the blended contents into a 2qt sauce pot and heat on medium-high heat until desired temperature is reached (3-5 min).  Pour or ladle into mugs, top with whipped coconut cream and cinnamon powder (if using), and enjoy!

‍