Caramel Hot Chocolate (Paleo & Vegan

• Vegan
• Gluten free
• Paleo

• Refrigerated

  • 16 oz Almond milk

• Canned Goods

  • 3/4 cup Coconut milk, full-fat canned

• Baking & Spices

  • 5 tbsp Coconut sugar, organic
  • 2 1/2 oz Dark chocolate, dairy free

Found on paleorunningmomma.com

Description

Ingredients

• 5 tbsp (1/4 cup + 1 tbsp)Organic Coconut Sugar
• ¾ cup full fat canned coconut milk, whisked until smooth
• 16 oz almond milk, divided into 4oz + 12 oz
• 2.5 - 3 oz dairy free dark chocolate - 70-85% cocoa - broken into small pieces*

Directions

• In a small saucepan over low heat, combine the coconut sugar and coconut milk, stirring continuously until combined.
• Continue stirring and bring to a boil, scrape the sides while stirring to make sure the sugar doesnt burn.
• Once boiling, lower the heat to a simmer and continue to stir and cook for 5-7 minutes, until deep golden brown, shiny, and thickened. Remove from heat and set aside while you prepare the hot chocolate.
• In a separate saucepan, add 4oz of the almond milk plus all the dark chocolate. Over low heat, stir the mixture until all the chocolate is melted (flecks of chocolate will still be present)
• Add the rest of the almond milk and heat, stirring, until bubbles begin to form.
• Serve right away in big mugs and swirl in caramel sauce as desired - the more you put in, the sweeter and creamier it will be! Makes 3-4 servings.