The best cashew & coconut hot chocolate
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Serves: 2-4
It’s hard to believe there’s no cream in this silky smooth hot chocolate. It’s perfect for cosying up on the sofa with on a cold winter’s day or as a post long walk treat at the weekend or as a dessert huddled round the kitchen table.
  • 75g (½ cup) cashews, soaked for 8 hours in 300ml water
  • 400ml tin coconut milk
  • 4 tablespoons (25g) unsweetened cacao powder
  • 5 medjool dates, pitted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla paste/ seeds from a pod (optional)
  • pinch Himalayan salt
  1. Soak your cashew nuts overnight or for 8+ hours. Once soaked, discard the water used for soaking and rinse the nuts.
  2. Add nuts to the blender or Vitamix with 150ml fresh filtered water. If you don't have a blender you can add the nuts & water to a bowl and use a hand held blender and blend until smooth.
  3. Add coconut milk, cacao powder, pitted dates, cinnamon and salt and blend until you have a smooth consistency and the dates have blended. Add more water if required to thin the mix slightly if you would like a thinner consistency (I like my hot chocolate quite thick).
  4. Warm gently in a saucepan until the cashew milk has heated through, stirring constantly to prevent any cashew clumping.
  5. Pour into mugs, get comfy and enjoy!
Recipe by JESSIPES - Live in a Body You LOVE at