Here is a recipe born of a mama’s desire to fulfill her kiddos chocolately dreams.
Come winter, my kids lust after the stuff, so creating a hot chocolate that was more of a nutritious boost rather than a straight cup of sugar was my job.
On a recent December day, we decided to brave our outdoor family pictures (Thank you Haley Graham!) that had already been rescheduled THREE times. Sure, it was cold, and YES it was rainy, and it was quite windy to boot: but I was so sick and tired of rescheduling, I decided we would brave it come hell or high water.
“Come on kids…lets find our winter coats, hats, and gloves!” Meanwhile, in the back of my head I am not really accepting that our pictures will in be our bundled up attire…..oh no…we have loads of cute clothes on ready for those Kodak moments.
I prefer my hot chocolate rich, creamy, thick, and with lots of dark chocolate flavor. You can easily adjust the cocoa powder and sweetener in this recipe to meet your tastes and dietary needs. All honey would work for GAPS, and straight cane sugar works for those who only have that on hand. If candida is an issue…look to xylitol…it’s your choice! Each sweetener has it’s own flavor and characteristics, so use what you like.
The gelatin and pumpkin puree add thickness and body to this cup of chocolate without providing any flavor…and they sneak in a serving of vegetables, and some gut healing/protein loaded gelatin for good measure. Did you know real beef gelatin has 9 grams of protein per tablespoon? I promise…no one will taste them..they are simply the sneaky goodness. Something about that thickness on your tongue makes it seem more decadent!! You can keep increasing the pumpkin puree until you reach your taste threshold…I never use a measuring cup. And if you you want even MORE protein, use a gelatin that will not gel, like the green can bu Great Lakes.
If you are vegan, using 2 tablespoons of coconut flour is a great way to add thickness in place of the gelatin.
- 2 cups non-dairy milk (I prefer at least half to be full-fat coconut milk or homemade creamy nut milk)
- ½ cup pumpkin puree
- ⅓ cup palm sugar
- 3 tablespoonsunsweetened cocoa powder (many cheap ones TASTE cheap....keep this in mind! I love Dagoba)
- 1 tablespoon gelatin (optional, choose a variety from grass-fed cows!) If you are using a cold soluble that does not gel, you can increase this to a ¼ cup if you like!
- ¼ teaspoonliquid stevia, to taste
- ¼ teaspoonreal sea salt
- In a saucepan, whisk together all ingredients. (you could also blend everything in a blender, then proceed)
- Bring the mixture to a slow simmer over medium low heat, whisking occasionally.
- Heat to desired temperature and enjoy!
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