Super Creamy Hot Chocolate


With the reversal of global warming this week across the United States, there has been a lot of warm cooking going in my kitchen.  For some reason, I always make my friend’s curry when it’s blustery and bleak outside.  I also make homemade hot chocolate (which is way, way, way better in taste and nutrition than processed sugar powder!) and remember why I love winter.

This week is homecoming week at school, and I’m the cheer coach… so my main focus at home is to stay awake until 8 pm.  Did I mention we have morning practices?

So the other night, my wonderful husband volunteered to make the hot chocolate, and his recipe turned out to be the best to date!  All credit goes to JD for this mouth-watering, thick, super creamy hot chocolate.

You probably have all the ingredients in your kitchen already, so it’s fine by me if you continue reading this as you throw things in a blender!  Just remember it’s hot before you attempt to guzzle it.

 Super Creamy Hot Chocolate
Makes 2 mugs

3 c. coconut milk
2 tbs. dark chocolate chips
2 heaping tbs. unsweetened cocoa powder
2 tbs. maple syrup

Heat milk on the stove at medium heat.  While heating, drop chocolate chips in the pot and stir often.

Once chocolate is melted and milk is warm enough, pour milk in blender and add cocoa powder and maple syrup.

Blend the mixture until fluffy, creamy, and foamy.  Pour into your favorite mug and enjoy!


What’s your favorite winter treat?


(Almost) Raw Chocolate Peanut Butter Pie


Let me say first, Happy New Year!

Let me say second, we have already eaten the entire pie I made yesterday for New Year’s Eve. Sure, we cleared out half of it last night with some friends. But I awoke this morning after my husband had already left for work to this:

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Thanks, babe. Never mind that I went straight to the pie for breakfast. It’s tofu and peanut butter–protein!

But it’s that good. And it’s really easy. It requires no cooking and takes about 20 minutes to put together, so it’s perfect for a quick dessert for a party. I say it’s almost raw because it uses tofu and vegan chocolate chips, but other than that, it’s raw and minimally processed.

(Almost) Raw Chocolate Peanut Butter Pie

Filling Ingredients:
14 oz. extra firm organic tofu
2/3 c. raw peanut butter
1/4. c. soy/almond milk
Handful of vegan chocolate chips
1/4 c. maple syrup

Crust Ingredients:
1/2 c. cashews
1/2 c. almonds, soaked overnight
1 c. walnuts
1 c. shredded coconut flakes
1 c. dates, soaked for 1 hour

Handful of vegan chocolate chips for garnish

Blend crust ingredients in blender on low-medium speed until fairly chopped up. You’ll need to stir up the ingredients a few times because the dates are very sticky. Soaking them for hour ahead of time will help the blending process. Be sure not to soak them too much longer or else they will liquefy.

Put crust mixture in a pie pan and flatten into crust shape with fingers.

Blend filling ingredients on medium speed until everything is completely liquefied. Add more milk if it’s too thick.

Pour mixture onto crust and smooth. Then sprinkle with vegan chocolate chips.

Chill in refrigerator for 2-4 hours before serving.

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What pie would you eat for breakfast?