Valentine’s Day isn’t complete without chocolate. This drinkable dessert gets its dark red hue from cherry juice, cocoa powder, and dark chocolate, all packed with heart-healthy antioxidants.
Tip
For a pinker, head-turning take on this classic hot chocolate, use chopped white chocolate and malted milk powder in place of dark chocolate and cocoa.
Coconut Black Forest Hot Chocolate
Ingredients
- 2 cups (500 mL) light canned coconut milk
- 1/4 cup (60 mL) unsweetened cherry juice
- 2 Tbsp (30 mL) coconut sugar
- 3 Tbsp (45 mL) finely chopped or grated dark chocolate
- 2 Tbsp (30 mL) raw cacao or cocoa powder
- 2 Tbsp (30 mL) unsweetened toasted coconut chips
Nutrition
Per serving:
- calories441
- protein5g
- fat31g
- saturated fat21g
- trans fat0g
- carbohydrates40g
- sugars21g
- fibre6g
- sodium35mg
Directions
01
In medium saucepan over medium heat, whisk milk, juice, sugar, dark chocolate, and cacao or cocoa powder until melted, piping hot, and fully combined. Whisk to create a few air bubbles, then pour into mugs, top with coconut chips, and serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
