Double Hot Chocolate (AIP, Paleo)

As most of you know, I am a lover of all things chocolate. Sometimes you can feel left out this time of year with all those fancy holiday drinks being advertised. So I wanted to create a hot chocolate with some extra chocolate flavor that tasted just as good as it looks.

In addition to the dairy free hot chocolate, I made some chocolate whipped coconut cream and a chocolate sauce to drizzle on top. Sprinkle with some sea salt and chopped tiger nuts and your hot chocolate will look just as good as a Starbucks commercial.

If you don’t have coconut cream, then make your own by simply putting a can of coconut milk in the fridge overnight. Scoop the top (solid part) off and use to make your whipped cream. Use the liquid part in a smoothie or another recipe.

Pretty right?! Well it honestly tastes like a little slice of heaven. It is pretty rich and decadent so I literally drank it in three different sittings or you could share with a friend! If you aren’t into all the fancy stuff then feel free to just make this hot chocolate without all the toppings and it also tastes delicious and is ready in minutes.

Now go ahead and make yourself a decadent hot chocolate and sit back and relax with a good book. You deserve it!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

Print Recipe
Double Hot Chocolate (AIP, Paleo)
A decadent and festive AIP friendly hot chocolate!
Course dessert, Snacks
Prep Time 10 minutes
Cook Time 10 minutes
Servings
2 servings
Ingredients
Hot Chocolate
Whipped Coconut Cream
Chocolate Sauce
Course dessert, Snacks
Prep Time 10 minutes
Cook Time 10 minutes
Servings
2 servings
Ingredients
Hot Chocolate
Whipped Coconut Cream
Chocolate Sauce
Instructions
Hot Chocolate
  1. Add the coconut milk to a small pan and heat over low heat for 2-3 minutes. Then add the carob, vanilla and maple syrup. Whisk and bring to a low simmer over medium heat.
Whipped Coconut Cream
  1. Add all ingredients to a medium bowl and whisk to combine. Using an electric beater, beat on high until a whipped like texture is achieved.
Chocolate Sauce
  1. In a small sauce pan, melt the coconut oil over low heat. Add the remaining ingredients and whisk to combine. Heat for a few minutes on low heat until desired consistency is achieved. (Don't leave it on too long- just a few minutes).
Toppings
  1. Pour the hot chocolate into the mugs and spoon the whipped coconut cream on top. Drizzle with the chocolate sauce and sprinkle with chopped tiger nuts and sea salt if desired. Enjoy!
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