• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

beverages, vegan, chocolate, easy, paleo, sweet · November 16, 2014

Healthy Hot Chocolate (made with fruit!)

Jump to Recipe·Print Recipe

Healthy Vegan Hot Chocolate

Winter and I aren’t the best of buds. I miss the sunny warmth, the shorts + tank top dress code, and ice cream. Banana ice cream that is. I have been known to still enjoy a bowl of nicecream in a snuggly sweatshirt huddled in front of the fireplace, but it does feel kind of silly. Saying goodbye to this indulgent banana treat as the warm weather slips away is hard, but I have a solution…

Healthy Vegan Hot Chocolate

Melted ice cream! Just a a little heat transforms banana ice cream into a warm chocolatey treat.  All the decadence, all the ‘nana sweetness, none of the chills. The name ‘melted ice cream’ doesn’t do this mug of warm and fuzzies justice, so I’m calling it hot chocolate. But this mug of fruit-filled hot chocolate is better than any traditional cocoa I’ve ever tasted.

It’s rich, warm, and chocolatey, but you will probably need a spoon for this indulgent mug. If you want a thinner more sippable consistency (said no one ever), then just add a splash of non-dairy milk to thin it out.

Healthy Vegan Hot Chocolate

The caramel really puts it over the top. I made a simple date caramel sauce, then blended it in with the bananas and cacao.

But it doesn’t stop there….

Healthy Vegan Hot Chocolate

Banana chunks plopped into the mug mimic cocoa’s best friend, marshmallows. Or opt for some actual vegan marshmallows.

It doesn’t even stop there…

Healthy Vegan Hot Chocolate

There’s still caramel drizzling left to do on the tippy top of this delicious mug.

Healthy Vegan Hot Chocolate

Okay, now we’re done. Any more decadence would be excessive.

Healthy Vegan Hot Chocolate

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Hot Chocolate the Fruity Way

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 4 ripe bananas
  • 1 1/2 tbsps cacao powder (or cocoa powder)
  • 8 pitted medjool dates
  • 2/3 cup water
  • 1/2 tsp vanilla extract

Instructions

  1. FOR THE CARAMEL SAUCE: Blend the dates, water, and vanilla on high until smooth. You will have extra, but if you make a smaller batch it won’t blend. It keeps in the fridge for days.
  2. FOR THE HOT CHOCOLATE: Blend the bananas with the cacao powder and 2 tablespoons of the caramel sauce. You can add non-dairy milk to thin it out if you want.
  3. Pour into a mug. Microwave for 20-30 seconds until toasty warm. Stir. Don’t microwave it too long or it will start to taste funky. Alternatively, you can heat it up in a saucepan on the stove.
  4. Slice the fresh banana into large “marshmallow” chunks.
  5. Top your warm hot chocolate with the “marshmallows” and a drizzle of caramel sauce.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Healthy Vegan Hot Chocolate

Pin
Share
Tweet
Email

In: beverages, vegan, chocolate, easy, paleo, sweet · Tagged: banana, caramel, drinks, winter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Gingerbread Caramel Slice
Caramel Apple Sandwich Cookies
Vegan Monkey Bread Mug Cakes

Comments

  1. Genevive Germaine Dubois says

    December 2, 2014 at 1:58 pm

    Whoa baby! This is like a hot chocolate dip and I love it!

    Reply
    • Natalie Thomas says

      December 2, 2014 at 2:13 pm

      Haha 🙂 Hot chocolate or fondue!

      Reply
  2. Jenny says

    December 2, 2014 at 7:09 pm

    Hell yeah!!!! perfect for christmastime 🙂 Does it have a very strong caramel taste or is it more neutral? xo Jennyfrom: http://www.abouthealthfashionandpassion.blogspot.co.at

    Reply
    • Natalie Thomas says

      December 2, 2014 at 8:50 pm

      Nah it’s pretty neutral. But you can amp it up with extra caramel if you’d like 😉

      Reply
  3. Kelly says

    December 5, 2014 at 4:58 pm

    This looks pretty darn amazing! I have never seen it done this way!

    Reply
    • Natalie Thomas says

      December 5, 2014 at 5:02 pm

      I tend to be a bit unconventional with my recipes 😉

      Reply
  4. June @ How to Philosophize with Cake says

    December 18, 2014 at 1:12 am

    That sounds awesome! I really like this unique variation on hot cocoa, sounds like a great breakfast for a cold day 🙂

    Reply
    • Natalie Thomas says

      December 18, 2014 at 1:15 am

      Thanks June! I’ve definitely enjoyed it for breakfast a few times…or dessert…or dinner 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Berry-Dyed Bran Cookies • soft + color-stained + fiber

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue