Salted Red Velvet Hot Cocoa Recipe
Plant-based, gluten-free, antioxidant-rich
2 cups milk of choice (we used cashew milk)
40 g 100% cacao (or about 6 pieces 100% chocolate)*
2 tsp Salus Red Beet Crystals
3-4 soft Medjool dates (depending on how sweet you like*), pitted
1 tsp vanilla extract
1/4 tsp sea salt (or to taste)
- In a saucepan over medium heat, add milk and chocolate. Stir until chocolate has melted, then add beet crystals and vanilla. Once this mixture is hot, transfer to a heat-safe blender and add dates. Blend until smooth, then taste and add sea salt.
- Serve in a mug. Optional: top with coconut whipped cream, more sea salt, and beet crystals.
- For this recipe we’re using 100% cacao, or cacao paste, which is chocolate. It makes the consistency of the hot cocoa thick and creamy, similar to a drinking chocolate. If you’d prefer a lighter hot cocoa, substitute with 4 tsp cacao powder.
- If your dates aren’t very soft, you can choose to soak them for a few hours prior so they’ll blend well. This is totally optional.