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.
Well…let’s just say there is ONE thing I did right on this outing: I planned for hot cocoa. And here you see a little window into our family’s outing…with this very recipe that I now share with you.
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.
If you are vegan, using 2 tablespoons of coconut flour is a great way to add thickness in place of the gelatin.
I have also used sweet potato instead of pumpkin and it works just as well…my kids are none the wiser…and this momma feels a bit better about serving a cup of cocoa!
- 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 tablespoons unsweetened cocoa powder (many cheap ones TASTE cheap….keep this in mind! I love Dagoba)
- 2 teaspoons gelatin (optional, choose a variety from grass-fed cows!)
- ¼ teaspoon liquid stevia, to taste
- ¼ teaspoon real sea salt
- In a saucepan, whisk together all ingredients.
- Bring the mixture to a slow simmer over medium low heat, whisking occasionally.
- Heat to desired temperature and enjoy!
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