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Sugar-Free Dark Chocolate, Banana Cream Pie Hot Cocoa

Zero Sugar, low carbohydrate, low fat, dairy-free, soy-free, non-GMO, Vegan

Course Beverages
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1
Calories 60 kcal
Author Tim Bjella

Ingredients

  • 1 cup Silk Unsweetened Cashew Milk
  • 2-1/2 T Cocoa Barry Extra Brute or Droste Dutch Cocoa
  • 4 T Lakanto Monkfruit Sweetener, Classic
  • 1/8 tsp salt
  • 2 drops Amoretti English Toffee Extract (use an eye dropper)
  • 1 glop LorAnn Banana Emulsion (1 glop = 1 giant drop)
  • 5 drops LorAnn Marshmallow Flavoring (use an eye dropper)
  • 1 pinch Nutmeg
  • 1 sprinkle Coconut Shavings

Instructions

  1. For basic hot cocoa, simply mix the cocoa, sweetener, English toffee extract and salt into the hot cashew milk. 

  2. For hot cocoa with an essence of marshmallow, also include the marshmallow flavoring.

  3. For chocolate, banana cream pie hot cocoa, add all of the ingredients together.

  4. For even richer, sipping chocolate (like drinking a candy bar), add 2 additional tablespoons of cocoa powder and two additional tablespoons of monkfruit sweetener

Recipe Notes

This cocoa is best prepared on a stovetop with a light and loving touch by gently warming the cashew milk until it is ready to accept the subtle nuances of the cocoa (I just nuke it in a microwave).

Don't care for sugar-free? Substitute sugar 1:1 for the sugar-free sweetener, and prepare to toss and turn all night wallowing in your guilt.