This recipe is super healthy, made with real, whole foods ingredients. You won’t believe how good it is for you – I swear it tastes like a real treat. The taste of beets is very subtle and works beautifully with the chocolate flavor. No one could imagine that you’re sneaking veggies into their hot chocolate.
You’ll want to use raw cacao powder here for a maximum of health benefits. Cacao is a total super-food, loaded with antioxidants, magnesium, iron, calcium and mood-boosting properties. The beets lend this elixir its gorgeous pink color, while being a true liver-loving, detoxifying food. There’s no added sugar, just a pinch of cinnamon and vanilla for extra flavor.
I like to serve it with coconut whipped cream to make it extra special, and finish it off with dark chocolate shavings. Try this super-food pink hot chocolate for yourself and you’ll never want to drink regular hot chocolate again.
Ingredients (serves 2):
2 cups plant-based milk (almond, cashew, coconut, etc.)
½ medium beet, cooked and grated (about ¼ cup packed)
3 tbsp raw cacao powder
3-6 soft dates (depending on their size and desired sweetness), pitted and roughly chopped
½ tsp vanilla extract
¼ tsp ground cinnamon
Small pinch fine grain sea salt
Coconut Whipped Cream (optional)
1 can full-fat coconut milk, refrigerated at least 3 hours and up to 1 day (Thai Kitchen works best for this)
1 tsp vanilla extract
A touch of maple syrup if desired (optional)
Shaved dark chocolate
For the Hot Chocolate
1. Place the milk, grated beet, cacao powder, dates, vanilla, and cinnamon in a high-speed blender and blend until completely smooth. Taste for sweetness and add more dates if needed. If beets are not completely processed, strain through a fine-mesh sieve.
2. Transfer to a small saucepan and gently warm over low-medium heat, whisking frequently.
3. Once warm, remove from heat and pour into 2 cups.
4. Top with a spoonful of coconut cream and chocolate shavings.
For the Coconut Whipped Cream (optional)
1. Without shaking it, remove the can of coconut milk from the refrigerator.
2. Open it, scrape the thick cream layer at the top and place it into a bowl (keep the coconut water for another use, such as smoothies).
3. Add vanilla and maple syrup to the coconut cream and whip with a hand mixer until fluffy, about 2 minutes. Taste for sweetness, adding more maple syrup if desired.
Source: The Green Life