Frozen Salted Hot Chocolate (vegan, dairy-free, gluten-free)
A frozen delight like no other. I have made this before, but this time we added salt so we could taste it and it elevated it to new heights. Better heights, because before it was a bit sweet and now it is perfect! Try this some 3pm slump time and be prepared to buzz around, getting things done!!
Takes a few more steps and time (we made it on a Saturday) than I like to put into a recipe, but this one was well worth it.
The trick to go from hot to cold is to blend up the mixture, heat it up, let it cool, freeze it, blend it into slush, top and serve!
We also sprinkled a touch of salt on the surface, and plopped on more coconut cream, mini chips, and my daughter drizzle yet more chocolate because more chocolate is always her goal!
Have fun, and don’t forget to raise a glass to the originator of frozen hot chocolate, the restaurant in New York called: Serendipity 3.
- 2 cups nut milk
- 2 tbsp coconut cream (solid portion from a can of full-fat coconut milk)
- 2 tbsp cacao powder
- 1 tsp vanilla bean paste
- 1/2 3.5 oz bar vegan dark chocolate (melt this in a bowl in a microwave for 45 seconds)
- 1 tsp cinnamon
- 1 tsp maple syrup
- 1/2 tsp himalayan salt
- 1/2 cup mini chocolate chips
- Blend up the ingredients (you don't HAVE to have the melted chocolate bar if that is a messy step, but it does deepen the chocolate flavor.)
- Once blended, warm up the mixture in a small saucepan until a foam develops, not quite boil, and stir it a bit.
- Let cool until your blender can handle the temperature (Some high end brands can blend warm, others not so much).
- Blend again for a minute or so to get a foamy texture, and pour into ice cube trays.
- Freeze about 1-2 hours to get a slush, or more if your blender can handle solid ice, and blend up the cubes to fill two mugs or glasses of frosty frozen salted hot chocolate.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.