Happy National Hot Cocoa Day! Yep, that's actually a day (look it up if you don't believe me). To celebrate I finally recorded my new vegan hot chocolate recipe, which I've been perfecting over the last few weeks. I've experimented with different nut milks and flavors and this one is the richest and tastiest yet! Plus, it's free of gluten, soy and sugar and you can use all bulk ingredients. Enjoy!
These recipes were the result of not having a lot of food in the kitchen - I found some recipes on Food.com and Epicurious and adapted them a little. They each cost less than $1.50 per serving and took less than 10 minutes to prep. You can change up the ingredients a little based on what you have on hand in your own kitchen. Both recipes are gluten, soy, and sugar free, and low in salt and oil.
There is a lot of talk about the scrumptious food at Vida Vegan Con this past weekend, but I was especially excited to hear about the chia seed pudding, a dish many attendees experienced for the first time. Yesterday I posted my favorite recipe for it, Mint Chocolate Coconut, and today I decided to try making the version from the conference, despite it's lack of chocolate. I found a recipe from The Svelte Kitchen and adapted it a little based on my dietary preferences - replaced the agave nectar with stevia powder, the almond milk with cashew butter, skipped the salt, and added in a little coconut oil - pure bliss! Whether you were at VVC and want to mimic the incredible dessert you had or are just looking for something new to do with chia seeds, you're gonna love this!