A decadent and festive AIP friendly hot chocolate
- 1 cup coconut milk
- 1 tbsp coconut oil
- 1/8 tsp sea salt
- 1 tsp maple syrup
- 1 tbsp carob powder
- 1/4 tsp alcohol free vanilla
- 1/2 cup coconut cream
- 1/4 tsp alcohol free vanilla
- 1/2 tsp maple syrup
- 1 tsp carob powder
- 3 tbsp coconut milk
- 1/2 tsp maple syrup
- 1 tsp carob powder
- 1 tbsp peeled and finely chopped tiger nuts
- 1 sprinkle sea salt
- Carbohydrate 13.6538656179839 g
- Cholesterol 0 mg
- Fat 56.2684177286456 g
- Fiber 3.45510415081075 g
- Protein 5.13643125151895 g
- Saturated Fat 49.7207975180595 g
- Serving Size 1 1 serving (208g)
- Sodium 130.879791675732 mg
- Sugar 10.1987614671731 g
- Trans Fat 3.36377656370486 g
- Calories 537 calories
Step-by-step
- Add the coconut milk to a small pan and heat over low heat for 2-3 minutes. Then add the carob, vanilla and maple syrup. Whisk and bring to a low simmer over medium heat.
- Add all ingredients to a medium bowl and whisk to combine. Using an electric beater, beat on high until a whipped like texture is achieved.
- In a small sauce pan, melt the coconut oil over low heat. Add the remaining ingredients and whisk to combine. Heat for a few minutes on low heat until desired consistency is achieved. (Don't leave it on too long- just a few minutes).
- Pour the hot chocolate into the mugs and spoon the whipped coconut cream on top. Drizzle with the chocolate sauce and sprinkle with chopped tiger nuts and sea salt if desired. Enjoy!
Swapping carob powder for standard cocoa changes the flavor profile entirely, yielding a naturally sweet, earthy brew that behaves differently under heat than conventional chocolate. This recipe requires specific kitchen hardware and attentive management of fat emulsions because plant-based beverages lack dairy solids to stabilize the liquid. Without a high-speed whisk or an electric beater, achieving the required airy consistency for the topping remains practically impossible.
Achieving the Proper Texture
Heating coconut milk demands a low flame maintained for exactly two to three minutes to prevent scorching the sugars while allowing the carob to dissolve evenly. Whisking vigorously during the simmer incorporates air before the fats separate. When preparing the whipped component, chilling the 1/2 cup of coconut cream beforehand ensures the electric beater can incorporate enough air to build stiff peaks within roughly ninety seconds of high-speed agitation.
- Scaling this yield up for four servings requires doubling every liquid measure precisely, though the electric whipping time may increase by thirty seconds to accommodate the larger volume of cream.
- If the chocolate sauce seizes during the brief heating phase, whisking in an additional half teaspoon of coconut oil restores a smooth viscosity.
