Wednesday, November 28, 2012

Gourmet (raw vegan) Hot Cocoa

The first big food-related Holiday of the season has passed, and boy was it a tasty one! 
I have a full kitchen day scheduled tomorrow, and if all of my efforts go off without a hitch, come Friday I'll be sharing a recipe for the most amazing raw vegan Quiche!
How about a teaser photo, just to let you know what you're (at least visually) in store for...
Yes, this gorgeous quiche was a part of my Thanksgiving meal, and I think it's gonna be a new Holiday tradition.
Can't wait to share the recipe with all of you! 
Today's recipe is something I've had on the back burner (literally and metaphorically) for a while now. With a big storm front moving in on the Pacific Northwest, and the expectation of over a foot of rain, the timing for this recipe seemed perfect. Really, what's more comforting than a warm cup of rich and creamy hot cocoa in the midst of rainy/stormy weather?

Important Notes About this Hot Cocoa Recipe
Dangerously Tasty: The first two things you need to know about this recipe is that it's seriously for chocolate lovers, and I wouldn't recommend drinking an entire batch to yourself. 
Serving Size: The recipe makes enough for two cups of cocoa. 
Hot or Cold: I'll be noting the directions for gently warming your coca  on the stove top, but you also have the option to enjoy it chilled or over ice.

AtV Gourmet Hot Cocoa
Makes a little less than 2.5 cups liquid
Step 1
  • 1/2 c AtV Sour Cream
  • 1/2 c Date Paste
  • 4 Tbsp raw Cacao Powder
  • 3 Tbsp Coconut Crystals //or// 2 Tbsp grade B Maple Syrup
  • 1 Vanilla bean pod, scraped //or// 2 tsp Vanilla
  • 2 pinches Salt
  • *1.5 c Water

Step 2.
Making your Cocoa 
  1. In a bowl combine all of the ingredients *except for the water
  2. Mix together your ingredients until you have a thick and verrrrry rich chocolate mixture
  3. Slowly add your water to your chocolate base while whisking
You may be tempted to eat this thick and SUPER RICH chocolate base, and I honestly can't blame you if you did.

After whisking in the water you'll have the most luxurious cocoa  --  no one will believe you when you tell them it's raw and vegan!!
Step 3.
Warming your Cocoa:
  1. Transfer your Cocoa to a Saucepan 
  2. Warm Cocoa on your stove top at a very low heat while whisking continuously
  3. Use a thermometer to monitor the heat
  4. When Cocoa  is warmed to 110/112F it's ready to be enjoyed!

Wishing you all the very best and the merriest!