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dairy free hot chocolate

This Red Velvet Dairy Free Hot Chocolate is bound to bring down the chills and bring up the holiday cheer.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings


  • 1/2 small beet (cooked, skins removed and grated)
  • 6 medjool dates (pits removed)
  • 5 tbsp cacao powder
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 400 mL full fat coconut milk (1 can-just shy of 2 cups)
  • 1/2-1 cup plantbased milk


  • vegan whipped cream
  • vegan marshmallows


  • Cook the beet, either steam or boil (it will take about 30 minutes). Remove the skins and cut in half. Use half of the beet, or the full beet if doubling the recipe.
  • If you have a high-speed blender you don’t need to grate the beet- just add it along with all the other ingredients to the blender. If not, make sure to grate the beet first before adding it to the blender.
  • Next, strain the mixture, using a fine-mesh strainer. Add to a medium saucepan and heat on low. Once warm, an option to place back in the blender to froth the hot chocolate. Divide between two cups
  • Top with coconut whip, cinnamon or vegan marshmallows. If wanting toasted marshmallows, add a handful of marshmallows on a lined baking sheet. Set the oven to the broil setting and place the marshmallows in the oven. Watch closely. It should only take a few moments for the marshmallows to start looking puffy and browned. At this point, remove them from the oven, let them cool and then top your hot chocolate with them.