Vegan Cocoa – Why You “Need” It

Even though tomorrow is the first day of spring
we are due for some more wintery weather
in Southern California this week,
with showers expected as early as mid-afternoon today.

Cold+Cloudy+Rain = Need Cocoa

Fortunately I have a dairy-free cocoa recipe
that is very satisfying. This is a great low carb treat!


Vegan Cocoa

Heat 1 Cup of Almond Milk
Add 2 teaspoons to 1 tablespoon of Cocoa powder (organic, if possible) depending on how chocolatey you like it.  The cocoa actually blends better if you stir it into a tablespoon or so of milk before adding it to the larger amount.
Add a pinch of Salt (preferably Himalayan or sea salt) and a splash of Vanilla (made with no alcohol is best)
Sweeten with Stevia or a small amount of Coconut sugar to taste.
Stir and enjoy.

This is a soothing, low carb, Paleo-friendly, treat to de-stress with after dinner instead of chowing down a heavy dessert, or to enjoy with a good book by a fire, or any ole time really.

The 365 brand of almond milk that I got at Whole Foods in the refrigerator section is organic, has only 40 calories, with 1 gram of protein, 2 grams of carbohydrates, and 3 grams of fat in 1 cup, and does not contain carrageenan.

You can also experiment with substituting cashew milk, coconut milk, hemp milk, or regular cow’s milk (if you tolerate it) depending on what best suits you.

For an autoimmune protocol (AIP) version you can use Carob powder instead of cocoa powder and Coconut sugar instead of Stevia.

Use this recipe as a base and play around with it. Be crazy and throw in a cinnamon stick. Or naughty and add a few marshmallows. Umm, maybe a sprinkle of pumpkin spice is a better idea. But you get my drift. Also, on warmer days you can even make a cold version to add to your iced coffee.



It is SO important

to your psyche and your health

to focus on what you can have.

If you haven’t already,

start accumulating life-giving

recipes that nourish & satisfy you.


Here’s to comfort and delight!




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