Creamiest Vegan Hot Chocolate

My definition of hot chocolate was forever changed a little over a year ago while visiting Prague. Prague is known for a lot of things, but of those things in my opinion, their hot chocolate is the most life-changing. We drank it a least once a day while we were visiting and with each sip I remember thinking "oh my god, this must be straight up heavy cream mixed with a chocolate bar" because literally it was that thick, creamy, and rich. We're not talking some weak-ass american cocoa powder mixed into milk, or worse, water, with marshmallows so stale they barely constitute as food. This stuff was the real deal, and it put every hot chocolate I'd had beforehand to shame. 

Obviously I knew we had to re-create it at home, so a couple weeks ago when I discovered that the hot chocolate pellets we'd taken home as a souvenir were looking a little worse for the wear, I knew we had to use them fast. So late one night while my husband was in the shower, I whipped it out. When I looked at the directions, and saw that it recommended over a cup of chocolate per half cup of whole milk, I figured that had to be a typo and thinking it'd be best to preserve this precious chocolate I used way less. When Nate got out of the shower and found out what I had done he was pissed and preceded to make his own following the instructions exactly, despite the massive amount of chocolate and small serving size. His was better. A lot better. 

A couple days later he made us the remaining chocolate but confessed that he'd combined his whole milk and my almond milk together. I don't drink milk, for a lot of reasons, so I skeptically sipped it down, determined to make my own version, completely dairy free. 

I knew I wanted to keep the high percentage of chocolate, but I wanted a creamier consistency than store-bought almond milk alone would give me. It needed cream. Coconut milk! Seriously, that stuff is magic. And because I wanted dairy-free chocolate that meant it had to be dark and seriously rich. So rich it became bitter. I wanted to avoid pouring sugar in, so I went for my favorite sweetener of choice- maple syrup. Perfection. The result is chocolatey. Super chocolatey. You absolutely cannot taste the coconut or the maple and are just left with the creaminess and sweetness they each provide. I've made this what feels like a dozen times this holiday season for vegans and milk drinkers alike and everyone loves it. And best of all, it tastes just like some brilliant person melted a chocolate bar in heavy cream, poured it in a mug and called it hot chocolate. Genius. 

Creamiest Vegan Hot Chocolate 
Makes 5 1/2 cups; Serves 4-6 

Hot chocolate: 
3 cups almond milk 
1 can full-fat coconut milk 
7.5oz dark chocolate, roughly chopped (see notes)
2 tsp vanilla extract 
4 tbsp pure maple syrup 

For the coconut whipped cream: (optional) 
1 can coconut cream, refrigerated (I use the Trader Joes brand) 
1/4 tsp vanilla extract 
3 tbsp powdered sugar 
pinch of salt 
cocoa powder for dusting (optional) 

Heat almond milk and coconut milk in a medium saucepan, I used cast iron as it retains heat well for serving. Once the liquid comes to a full boil turn off the heat and stir in the chocolate. Continue to stir until completely melted, then add in vanilla, salt, and maple syrup to taste (see notes). Depending on how warm you like your hot chocolate, you may need to reheat slightly before serving. 

To make the coconut whipped cream pour cream into a stand mixer fitted with a whisk attachment, if it's started to separate that's ok - it will incorporate again, and whip on medium speed for about two minutes until fluffy. Add in vanilla extract, sugar, and salt and whisk for another minute. Adjust to taste. 

Pour about 1 cup of hot chocolate into each mug - this stuff is seriously thick so a little goes a long way. Top the hot chocolate with whipped cream and dust with cocoa powder before serving. 
 

Notes: Contrary to what I'd previously thought, just because it's not milk chocolate doesn't mean it's vegan. So if you're wanting to keep this completely dairy-free, check those labels carefully. I ended up using Trader Joe's "Pound Plus" dark chocolate bar with 55% cocoa. If you go darker than that you will most likely need to up the amount of sweetener you use to combat the bitterness. I found 4 tablespoons of maple syrup made it just right, not sweet, but also not bitter. If you're into the super dark, bitter, more "european" chocolate flavor you could totally reduce the amount of sweetener as well. 

You're more than welcome to put alcohol in it too! My dad had his with Kahlua and I'm sure bourbon would be great as well. 

Served cold this stuff is a whole different beast. I've inevitably had extra a couple times so I pop it in the fridge. It's shockingly as good cold as it is hot. 

Homemade Dark Chocolate Nutella {vegan!}

My favorite part about being married is the idea that my husband and I get to become our own family, start our own traditions, and build a life on our terms. It's pretty awesome. Obviously, one of our family values is good food. We gladly spend the extra couple cents for organic produce, our favorite date nights revolve around food, and cooking together, however challenging it can be in our little kitchen, is one of our favorite activities.

So last year I, unknowingly, started a tradition by making Nate homemade nutella for christmas. I sneakily bought all the ingredients and whipped it up while he was at work then wrapped it and put it under the tree. It was everything nutella should be and more. It was nutella but fresh and real tasting with texture and warmth from real roasted hazelnuts and creamy melted chocolate, minus the chemicals and preservatives. I remember thinking I never realized how processed nutella tasted until I had the good stuff. 

So this year while we were brainstorming unique gift ideas we knew we had to re-create the homemade nutella. We made the first batch with classic milk chocolate. Then with leftover hazelnuts we figured we'd make ourselves a batch, the only problem was we ran out of milk chocolate. We figured since it was just us we'd experiment with dark chocolate. After some taste tests, we upped the amount of hazelnuts a tad and decreased the amount of chocolate a tad. Then to make up for the added bitterness and decreased sugar from the dark chocolate we added an extra tablespoon of sugar. And tada it was just as good as the original with added richness from the dark chocolate. As we stood over the sink comparing the two while licking the spatula and bowl of the food processor we realized our new version is vegan! 

So literally minutes after accidentally creating it, I'm writing to you about homemade dark chocolate nutella: the perfect diy christmas gift. It's so rich, so creamy, and so real tasting. It really does put processed traditional nutella to shame. Because really, what says "I love you, you're special, merry christmas" like a giant jar of homemade nutella? You can bet your chocolate smeared fingers it will be enjoyed until the spoon hits the bottom of the jar! 

Homemade Dark Chocolate Nutella {vegan} 
Adapted from Buzzfeed Food 
Makes 1 pint or 2 cups 

3 tbsp baking soda, if your hazelnuts contain skins
1 1/4 roasted hazelnuts
11 oz dark chocolate (I used 55% cocoa) 
3 tbsp grapeseed oil (or canola oil) 
4 tbsp confectioner's sugar - see notes
1 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
1.5 - 2 tsp sea salt 

Ideally, look for hazelnuts with the skins already removed. If you can only find hazelnuts with the peels intact (like me) you will need to peel them. The easiest peeling method is to bring 2 cups of water to a boil in a medium saucepan. Once water begins to boil add 3 tbsp baking soda, it will foam. Add your hazelnuts and continue to boil for 3 minutes. After 3 minutes, remove 1 nut and test to see if the skin is easily removable. If not, boil longer then retest. Once the hazelnuts are done transfer them to a bowl of ice water. Remove the skins, they should easily peel off, and dry the nuts. 

Toast the hazelnuts at 350 degrees for 5-7 minutes until fragrant and lightly browned, even if your hazelnuts are pre-toasted like mine I still do this step as I feel it boosts the flavor. Set aside. 

Melt chocolate in a double boiler. If, like me, you don't have a double boiler, in a small saucepan, bring an inch of so of water to a bowl. Top saucepan with-heat proof bowl, I used pyrex, making sure it doesn't touch the water. Once the water boils pour the chocolate into the bowl and stir until completely melted. Remove from heat and set aside to cool slightly. 

In a food processor blend hazelnuts and oil until they reach the consistency of smooth paste. You made need to scape down the sides with a spatula a couple times. Add the sugar (starting with 4 tbsp - you can add more later, if needed), cocoa powder, vanilla, and salt and process until completely combined. Pour in the melted chocolate and process until completely smooth and incorporated. Taste and adjust sugar and salt if needed. 

Notes: 
Depending on how dark your chocolate is you may need to add more sugar. I used 55%, so if you're using something much higher you will definitely need to add more sugar to combat the bitterness. We found salt also helped a surprising amount in bringing out the flavors and decreasing the bitterness, so feel free to up that as well. Just taste to gauge. 


 

Avocado Bruschetta Quinoa Protein Bowls

Only in the past couple of years do I feel I've really learned how to take care of myself. Usually the hard way, I've learned how many hours of sleep I need, how to get enough protein, and eat in a way that is going to leave me energized and healthy. I've learned that if I don't practice yoga for weeks straight I will be grumpy and achy and my mood will suffer. I've learned that without question 98% of my overall well-being in determined by what I eat, how much I sleep, and how recently I've been on my yoga mat. That's it. But despite the power of knowing this, putting it into practice is a whole different beast.

I've received lots of help with this through the practice of Ayurveda, the sister science to yoga, and without going into too much detail, it's an ancient practice that aims to bring our bodies into balance through our daily lifestyle choices. It supports the idea that all bodies are different, and what is good for one could be detrimental to another. But my favorite part about the science is that it embraces the ability each individual has to be present enough to adapt and change at any moment to bring the body closer to balance. And it believes that intuitively we have these tools within all of us. 

I find this incredibly empowering. Almost as empowering as these quinoa bowls, which have become one of my favorite meals for taking care of me, and bringing my body back into balance. These bowls are loaded with protein which gives me energy for hours. They are my go-to for the days I teach back to back to back classes.  They are nourishing, filling, delicious and provide me with a kind of satisfaction only felt when I know that what I'm eating is doing my body good. 

Bruschetta Avocado Feta Quinoa Protein Bowls
Makes one generous serving 

1/3 cup uncooked quinoa
2/3 cup water
1 garlic clove, minced
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/4 tsp sea salt (+ pepper to taste) 
1/2 cup cherry tomatoes, halved
6-10 large basil leaves, thinly sliced  
1/4 cup crumbled feta (optional)
1/3 cup cooked lentils (I buy them pre-cooked from Trader Joe's)  
1/2 large avocado, cubed

Bring water to a boil is a small saucepan. Rinse your quinoa in a fine mesh strainer then add it to the boiling water. Cover and reduce to a simmer. Cook for about 15 minutes until all the water has been absorbed. Remove from heat and keep covered for 5 minutes then fluff with a fork and set aside.

Meanwhile whisk garlic, the olive oil, vinegar, salt and pepper in a medium bowl. Top with tomatoes and basil and toss. Stir in cooled quinoa, lentils and feta until everything is nicely coated in dressing. Lastly, carefully fold in avocado cubes.