Casablanca Vegan Hot Cocoa


This recipe for vegan hot cocoa is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Roxanne Chan. For the creamy base, she Coconut Milk Beverage from So Delicious.

Casablanca Vegan Hot Cocoa

Fast and Fresh Dairy Free Time Trials Recipe ContestNaturally sweetened with dates and enriched with luxurious cashew butter, this vegan hot cocoa is actually nutritious!

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Casablanca Vegan Hot Cocoa

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

For a tree nut-free and vegan hot cocoa, you can use sunflower seed butter in place of the cashew. It will add a different flavor vibe and be a touch less creamy, but tasty in its own right.

Casablanca Cocoa
Prep time
Total time
Serves: 1
  • 8 ounces So Delicious Dairy Free Coconut Milk Beverage, scalded
  • 1 ounce bittersweet chocolate, finely chopped
  • 2 tablespoons cashew butter
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 4 Medjool dates, pitted
  • Garnish: coconut flakes, mint sprig
  1. Place all ingredients, except the garnish, in a blender container and blend till smooth. Serve with garnishes.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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