This simple Vegan Hot Chocolate Mix makes for an excellent food gift. Thanks to ground cashews and coconut milk powder, it makes a super creamy hot chocolate without the need to add non-dairy milk. No lumps! Nut-free option included.
This vegan hot chocolate mix is the perfect DIY gift for the holidays! It comes together within minutes and makes a delicious nutty rich and creamy hot chocolate.
This mix doesn’t need any milk added! Just water is enough to make it creamy. For extra creamy hot chocolate, however, you can totally use nondairy milk like oat milk, coconut milk or soy milk instead of water.
There are many hot chocolate mixes out there but this recipe is truly special. The combination of ground up cashews, coconut milk powder and flour makes for an especially creamy, thick hot chocolate – just how we like it.
If you cannot find coconut milk powder, just skip it and prepare the hot chocolate with non-dairy milk.
Why you’ll love this hot chocolate
- it doesn’t clump up! No sifting coo oat powder needed. Just mix and bring to a good boil
- it doesn’t need added non dairy milk so it can be gifted to anyone who doesn’t have non dairy milk on hand!
- it’s chocolatey and lightly coconutty which adds a caramel like flavor
- it’s easy and great for gifting!
More vegan recipes for chocolate lovers:
Gingerbread Chocolate Fudge Vegan
Self Saucing Black Forest Chocolate Pudding Cake
Recipe Card
Hot Chocolate Mix
Ingredients
- 1/3 cup (70 g) cane sugar
- 1/3 cup (45 g) raw cashews
- 3 tablespoons cocoa powder preferably Dutch processed
- 1/2 teaspoon vanilla bean powder or vanilla bean
- 1 1/2 teaspoons all purpose flour or cornstarch
- 1/4 cup (60 g) coconut milk powder
To make hot chocolate with the mix:
- 1 cup (250 ml) water or non dairy milk such as oat milk, coconut milk or soy milk
- 1/4 cup plus 2 teaspoon of the above hot chocolate mix. Use 1/3 cup for a more rich and creamy hot chocolate.
Instructions
- Make your hot chocolate mix: Add the sugar, cashews, cocoa powder and all purpose flour to a spice grinder or a blender with a grinder blade and process until the mixture is very powdery.
- Then add the rest of the ingredients and process again for 5 to 10 seconds until everything is incorporated well, and it's smooth and powdery.
- Transfer this mixture to your storage container or mason, jar, and store or gift. Store the mix in a closed container in a cook dry place for upto a months. Refrigerate for fresher flavor and for longer storage(2-3 months)
- To make hot chocolate with this mix: Add 1 cup of water or non dairy milk and 1/4 cup plus 2 teaspoons of the mixture into a saucepan over medium heat. Mix well to combine. (Use 1/3 cup mix per 1 cup water for extra thick hot chocolate)
- Then let it come to a good boil. Reduce heat and simmer for a minute. Whisk well so that the mixture mixes in and thickens. Then switch off heat.
- Pour the hot chocolate into your cup. Top with your favorite vegan whipped cream or vegan ice cream and serve.
- Store the mix in a closed container in a cook dry place for upto a month. Refrigerate for fresher flavor and for longer storage(2-3 months)
Notes
If you cannot find coconut milk powder, just omit it and use the hot chocolate with non-dairy milk instead. To make it nut-free:
Omit the cashews and use the hot chocolate mix with a thick non-dairy milk such as oat milk or soy milk.
Nutrition
Ingredients:
- the hot chocolate mix is sweetened with cane sugar
- cocoa powder adds the chocolatey taste
- vanilla bean powder or vanilla bean adds the coziness
- all-purpose flour or cornstarch is added for thickening the hot chocolate
- coconut milk powder and ground up raw cashews make the hot chocolate creamy without having to add milk
Tips:
- This hot chocolate mix does not need non-dairy milk added to it. It works well with just water as well. Use 1/3 cup mix per 1 cup water for extra thick hot chocolate
- If you cannot find coconut milk powder, just omit it and use the hot chocolate mix with non-dairy milk instead.
- To make it nut-free: Omit the cashews and use the hot chocolate mix with a thick non-dairy milk such as oat milk or soy milk.
How to make Vegan Hot Chocolate
Make your hot chocolate mix: Add the sugar and cashews to a spice grinder or a blender with a grinder blade and process until the mixture is very powdery.
Then add the rest of the ingredients and process again for 5 to 10 seconds until everything is incorporated well, and it’s smooth and powdery.
Transfer this mixture to your storage container or mason, jar, and store or gift. The mix will keep well for a month. refrigerate for longer life.
To make hot chocolate with the mix, add 1 cup water or non dairy milk such as oat milk, coconut milk or soy milk to a saucepan. Add 1/4 cup plus 2 teaspoons of the mix when using non dairy milk. Add 1/3 cup of the mix for really creamy.
Mix well. Then let it come to a good boil. Reduce heat and simmer for a minute. Whisk well so that the mixture mixes in and thickens. Then switch off heat.
Pour the hot chocolate into your cup. Top with your favorite vegan whipped cream or vegan ice cream and serve.
Storage:
Store the mix in a closed container in a cook dry place for upto a month. Refrigerate for fresher flavor and for longer storage(2-3 months)
Jeremi
Is the 1/4 c coconut milk powder a typo? I weighed the ingredients and 3/4 c coconut milk powder equaled 60g.
Richa
It’s 1/4 cup. The gm value is incorrect. I’ll update that
Michele
Hi, I made this tonight. It was powdery until I added the coconut milk powder. I used Native Forest which had some moisture to it and made my cocoa a little like dough. What brand do you use? The flavor is good has a hint of coconut of course. It dissolved well in hot water.
Richa
Hmm must be some extra moisture content in that coconut milk powder. Ooh you should press it into small cookie cutters for individual portions of hot chocolate 🙂
Johan
Not bad, I used sunflower seeds instead of cashews (I always do) and I like it.
Kim Green
I made this and have a couple comments. The sugar and cashew blend results in a paste rather than a powder. I scraped this out of the blender into a mixing bowl and mixed in the cocoa powder by hand to blend it into the sugar cashew mix. I used 3 heaping tbsp of cocoa powder. Instead of the coconut powder and vanilla powder (which is really pricey at $25 for a small jar) I used a pre-blended, unsweetened oat and coconut powder mix that contains vanilla powder. This mix is somewhat expensive at $11 for a package but can be used for a tasty beverage on its own. I mixed everything by hand in the mixing bowl. I tested this mix by just adding boiling water to a heaping tsp of the blend and it was great. Everything dissolved producing a smooth tasty hot chocolate!
Richa
Add the cocoa powder and all purpose flour as well. Some cashews are too fatty or the if they get over blended then can easily get pasty. The fryer ingredients will help reduce that
Gina
Hi…I’ve been searching for a good instant hot chocolate or recipe to make my own hot chocolate. This recipe sounds like it would hit the spot. But, I have never heard of coconut milk powder or vanilla bean powder. Where could I find it? Also, I have never purchased raw cashews…is there a good source so they are not old/stale?
Thank you!!!
Vegan Richa Support
Hi Gina! Both powders can be found on Amazon or other web retailers. I recommend purchasing raw cashews in bulk from the local grocery store, or prepackaged and used within the sell by date.