I don’t know about you, but I have a weakness for sweet, chilly, blended drinks—especially ones that involve chocolate and whipped cream. Yummmm. The problem with traditional frozen hot chocolate (and most sweet, blended drinks) is all that refined sugar and dairy. Think of them as sugar bombs. Sugar bombs that wreck havoc. You don’t want any part of that. You do, however, deserve a wholesome, delightful glass of this dairy- and refined sugar-free frozen hot chocolate.
Note: Call me a lazy cook (or lazy chef . . . sounds cooler) but I just don’t have the time for double boilers. I don’t have time for any fancy schmancy equipment for that matter. The lazy chef ’s double boiler is to simply put some water in a skillet and then place a pot directly in the skillet. Voila. That was easy. And now our precious chocolate will not burn. Ah, life is good.
⅓ cup dark chocolate, roughly chopped
2 teaspoons unsweetened cocoa powder
1 tablespoon raw honey
1½ cups coconut milk, full fat
3 cups Ice
Gather the dark chocolate, unsweetened cocoa powder, raw honey, and coconut milk.
Fill a medium skillet partially with water and place over medium-low heat. Place a small pot in the skillet and fill with the dark chocolate. Stir often until the chocolate melts.
Add the unsweetened cocoa powder and raw honey to the melted chocolate. Continue to stir often until the mixture becomes smooth.
Add 1⁄2 cup of the coconut milk to the melted chocolate mixture. Mix until smooth and then remove from heat. Allow the mixture to cool to room temperature.
Pour the chocolate mixture into a high-speed blender. Add the ice.
Blend on high until smooth and creamy. Pour into chilled glasses and top with a dollop of Whipped Coconut Cream and a fresh raspberry. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —