- 1 CUP Unsweetened Cocoa Powder (or Special Dark Cocoa)
- 1 CUP Coconut Sugar
- 2 TBSP Arrowroot
- 6 oz Unsweetened, Semi or Bittersweet Chocolate, roughly chopped
- ½ TSP Vanilla Extract
- ¼ TSP Fine Sea Salt
Combine all of the above ingredients into a food processor and blend until fine and powdery. Place in an airtight container.
For Serving: In a saucepan over medium heat, heat one cup of almond milk (coconut milk, your favorite nut milk or 2% milk) until steamy. Add 3 tablespoons of the hot cocoa mix. Using a wire whisk, whisk over the heat for another minute until mix is dissolved. Pour into a mug and top with our Whipped Coconut Cream, chocolate chips or shavings as desired.
This mix will keep all winter if stored in an airtight container.
Yield: 3½ Cups of Mix (18 servings)
Preparation Time: 4 minutes
Cook Time: 5 minutes