As I was sitting out on the porch talking with my father I was greeted with a delightful sight. On the table before us a small red autumn leaf had fallen, the first of the season. The colder seasons are finally arriving, and I could not be happier.
Autumn is without a doubt my favorite season. Not only because my birthday is in October but mostly because of how absolutely stunning the nature becomes. There is nothing more relaxing to me than aimlessly running around in the woods, when all of the trees are dressed in the marvelous autumn colors.
I have always been a big fan of eating with the seasons. Even though with summer over it takes with it a lot of delicious summer fruits, such as tomatoes and nice ripe mangoes, I would not want it for any longer. Autumn brings new and equally tasty produce, like mushrooms, apples, chestnuts, pumpkins and lots lots more are particularly great during fall, and I am beyond excited for what this season will bring.
Also with this comes all of my cildhood-memories of me sitting in front of a fire in my favorite pajamas, wrapped in a nice fuzzy blanket with a large mug of hot chocolate with whipped cream, and of course reading a book. After I became vegan that had to slightly change though, but after coming up with this recipe, I can honestly say that I do not miss it one bit.
Lately I have been introduced to the wonders of chocolate and coconut together, and this delicious drink is heavily inspired from my healthy raw vegan chocolate truffles that I made a while back. Also if you have never tried whipped coconut cream before, you are in for a real treat. I recommend you check out the step-by-step photo tutorial on making this at Oh She Glows! Angela has done an amazing job easily explaining the directions, and I find that I do not really have anything additional to add when it comes to this. Personally I only add in 2 tsp of vanilla essence as my sweetener, because I find that I do not like coconut cream too sweet.
Ingredients, makes 4 servings:
- 1 litre unsweetened soy milk (or other plant-based milk)
- 2 cups soft dates
- 3 heaped tbsp of unsweetened cocoa powder (defatted if you wish)
- 2-4 tsp vanilla essence
- 1 serving of whipped coconut cream
- a dash of shredded coconut for garnish
- Blend 1 cup of the unsweetened soy milk with the dates, until all of the skin of the dates are properly blended. Whisk this together with the remaining milk, as well as the vanilla essence and cocoa powder. Carefully heat this up while you make the whipped coconut cream. Optionally you can add in the watery coconut milk that remains when making the cream, or add in a couple tbsp of the coconut “mass” to increase the flavors.
- When the hot chocolate is warm, pour it into 4 medium sized mugs, add in a few scoops of coconut cream and drizzle on a little bit of unsweetened shredded coconut for garnish.
It is really that simple. I am still sometimes in awe of how easy it is to recreate all of my family’s comfort foods, completely without sacrificing the taste. If anything, I like this version with the coconut a lot better than the dairy-based cream we always made back when I was only a vegetarian.
I really hope you enjoyed this recipe as much as we did, and let me know if you did!