MAKES: 1 (1-cup/240-ml) serving | PREP TIME: 5 minutes | COOK TIME: 5 minutes
1 cup (240 ml) hazelnut or other nut milk (see here)
3 teaspoons unsweetened cocoa powder, plus extra for garnish
2 tablespoons Coconut Butter (see here)
⅛ teaspoon vanilla extract
1 teaspoon organic honey
2 ounces (55 grams) Eating Evolved baking chocolate (72-percent cacao), chopped, or heaping ¼ cup (2 ounces/55 grams) Enjoy Life Mini Chocolate Chips
coconut milk whipped cream, for garnish (optional; see Note)
Place the nut milk, cocoa powder, coconut butter, vanilla, and honey in a saucepan. Stir well to combine. Bring the mixture to a low boil, then remove from the heat. Add the chocolate and stir until the chocolate has melted. Garnish with a dusting of cocoa powder and, if desired, a dollop of whipped cream. Serve immediately.
Note: To make coconut milk whipped cream, first chill a 14-ounce can of coconut milk overnight. The next day, carefully scoop off the firm layer of coconut cream on top. (Reserve the coconut water for smoothies.) Place the cream in a mixing bowl or the bowl of a stand mixer with a whisking attachment. Add 1 tablespoon honey and whisk until the coconut cream forms stiff peaks.