This delicious drink is a yummy morning sip instead of coffee, or a nice dessert at night. It’s creamy, dairy-free, and so easy to make! This peanut butter cup drink reminds you of the candy without all the guilt, and has enough protein and healthy fats to fill in for a quick breakfast. You can make the hot chocolate both in the Instant Pot or on a stovetop! The Instant Pot allows for sealing the lid and retaining heat longer, if necessary.
This hot chocolate can easily be adapted into other flavors with cinnamon powder or peppermint extract instead of peanut butter, or omit all the additions and just add the vanilla for a rich, plain chocolate.
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If you like the idea of a peanut butter mocha, add in some brewed coffee – this combination tastes wonderful both hot and iced! You may even have all these ingredients on hand already.
Thank you! ❤️
*Receipts will come from ISIPP.
1 can coconut milk
3 TBS unsweetened cocoa or raw cacao
2-3 TBS maple syrup
2 TBS creamy peanut butter
1 tsp vanilla
½ tsp cinnamon, optional
Put the mixture in a saucepan and whisk until combined and heated through over medium-low heat. Do not let it boil or it may scorch.
Top with coconut whipped cream, chocolate shavings, or cacao nibs! This recipe can easily be doubled, or stored in the refrigerator and heated up later. While coconut milk will provide the heartiest hot chocolate, and certainly is the creamiest dairy-free option, this recipe has been created successfully with hemp and almond milk. These alternatives both complement the nutty peanut butter flavor, but are less rich. Mixing in some of the alternative milk to thin the consistency or to create a larger batch also has had ended up with a tasty result. To make this drink sugar-free, use 2-3 TBS of Lakanto’s sugar-free monkfruit syrup substitute instead of the maple syrup.
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