COCONUT CAP-CHOCOLATE
2 tablespoons The Cacao
8 ounces coconut milk, homemade or lite
1 tablespoon Coconut Butter
Tiniest pinch of Pink Salt
2 teaspoons honey
Add all ingredients to a small sauce pan. On medium to low heat, whisk everything together until the mixture is cohesive and simmering. Take hot chocolate off the stove and pour into your favorite mug.
CREAMY TAHINI FROZEN HOT CHOCOLATE
2 tablespoons The Cacao
6 ounces milk of choice
1/2 cup ice
1-2 dates, pitted
1/4 teaspoon vanila
Tiniest pinch Pink Salt
2 tablespoons tahini
Add first three ingredients to a small sauce pan. On medium to low heat, whisk everything together until mixture is cohesive and simmering. Take hot chocolate off the stove and pour into a ceramic bowl. Place bowl in the fridge until the mixture is cool to touch. Then, in a high-speed blender, add cooled hot chocolate mixture, ice, dates, vanilla, salt and tahini. Blend until creamy. Pour into a tall glass.
SPICED HOT CHOCOLATE
2 tablespoons The Cacao
8 ounces milk of choice
2 pinches cinnamon
1 pinch chili powder
2 teaspoons maple syrup
Tiniest pinch Pink Salt
Add all ingredients to a small sauce pan. On medium to low heat, whisk everything together until the mixture is cohesive and simmering. Take hot chocolate off the stove and pour into your favorite mug. Garnish with a few shavings of dark chocolate.
