Thick, Creamy Vegan Gingerbread Hot Chocolate
Servings 2 people
Ingredients
- 70 g (½ cup) raw cashew nuts (soaked)
- 2 ½ tablespoon cocoa or cacao powder
- 5 medjool dates pitted
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- pinch salt
- 500 ml (2 cups) water
Instructions
- Soak the cashew nuts in enough boiling water to cover for at least an hour (or in cold water overnight). Drain well and rinse.
- Place the soaked cashews in a blender with the rest of the ingredients and blend well until very smooth.
- Pour into a pan and heat gently while stirring until it reaches the required temperature then serve. Top with coconut whipped cream and chocolate shavings if you like.
Notes
You will need to soak the cashews before making the hot chocolate.
Once blended it can be stored in the fridge for up to two days. Thin as needed with almond milk or water.