Date-Sweetened Vegan Hot Chocolate

date sweetened vegan hot chocolate

Happy New Year! I put this hot chocolate recipe up on my instagram over the holiday break and you guys loved it so much I knew I needed to post it to the blog as well. There’s nothing better in the sad Winter doldrums than a healthy hot chocolate to perk up your spirit. This one is made with plant milk, non-dairy creamer, chopped chocolate, cocoa powder, dates and a pinch of salt. It gets super frothy in the blender, which make it’s feel a bit like a latte. In fact, you could add a shot of espresso to it for an insanely decadent mocha! Speaking of that — it’s super easy to create flavor variations using this recipe as a baseline.

Variation ideas:

Mint — add 1/4 tsp peppermint extract for a peppermint hot chocolate

Chocolate Orange — add zest of 1/2 organic orange for a citrusy treat

Nutella — add 1 tbsp hazelnut butter to the mix before blending

Mayan Style — add a pinch cayenne, a pinch nutmeg and 1/4 tsp cinnamon

Boozy — add 2 oz bourbon, rum or kahlua per serving for an alcoholic version

I hope you all enjoy this recipe! If you make it, tag me on instagram @willfrolicforfood so I can see! —- xo, Renee

date sweetened vegan hot chocolate

Date-Sweetened Vegan Hot Chocolate

Author: Renee Byrd / - Active prep time: 5 mins - Inactive prep time: 1 mins - Total cook time: 6 mins Makes: 1 big hot chocolate or two medium hot chocolates - PRINT THIS RECIPE

Tips: Make sure to use dark dairy free chocolate in this recipe. I usually use Lily’s Sweets stevia-sweetened dark chocolate to keep the sugar content down. For plant milk, I typically use Califia brand as it’s the best quality for the price, with the most neutral flavor profile. The only creamer I use is Nutpods brand as it is truly neutral tasting. I also use GayLea coconut whipped cream (it comes in an aerosol can) for topping, which is just fun as hell, I have to admit.


  • 1 cup unsweetened unflavored plant milk

  • 1 cup unsweetened unflavored non-dairy creamer

  • 1.5 ounces chopped dark chocolate (I used a little less than ½ a 2.8 oz bar)

  • 1 tbsp cocoa powder

  • 2 large dates

  • 1/4 tsp vanilla extract

  • Pinch of salt

  • Optional toppings: coconut whipped cream, shaved chocolate


  1. In a small saucepan set on medium-low heat add the plant milk and non-dairy creamer.  Warm until just steaming.

  2. In the bowl of a high-powered blender, add the warm milk, chocolate, cocoa powder, 2 dates, vanilla, and salt. Blend on high for 1-2 minutes.

  3. Pour into your favorite mug and enjoy! Or add optional toppings before sipping: coconut whipped cream and shaved chocolate really take it over the top.