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  • Teresa Laury

Creamy Hot Chocolate

Winter + hot chocolate = comfort feeling.

But what about a lighter and healthier hot chocolate - and not less tasty?

This recipe is lactose-free, gluten-free *, refined sugar free and vegan.

Serves: 2 cups

Difficulty: easy

Time: 4 hours to soak almonds + 15 minutes to prepare


1/3 cup raw almonds

2 tbsp rolled oats (gluten-free if desired)

2 cups of water

1 and 1/2 tbsp cocoa powder

4 tbsp brown sugar

cinnamon to taste


Soak the almonds for about 4 hours. If you have no time, boil them quickly.

Separately, soak the oats for at least 20 minutes - do not boil now.

Discard almonds water and unpeel them.

Discard oat water and combine it with almonds and 2 cups of water in a blender.

Strain using a clean cloth. Wash the blender cup to remove the residue, return the milk inside it and blend quickly combined with cocoa and sugar to facilitate mixing.

Take it to the pan and cook over low heat until reaching creaminess. Add cinnamon and serve warm.

Tip 1: you can go beating with wire whisk in the pan, so you will get more air balls.

Tip 2: almonds can be replaced for macadamias. It is delight!

Tip 3: the residue of almond and oat milk can be frozen and used at another time. Or you can make a very quick recipe for banana cookies. Below the recipe:

Banana Cookies Recipe

Lactose-free, gluten-free *, refined sugar free and vegan.


Almond and oat milk residue of one hot chocolate recipe (above)

1 mashed banana

3 tbsp oatmeal (without gluten if desired)

2 tbsp brown sugar

1 tsp cocoa powder

1 tsp sunflower oil

1 pinch of salt


Combine all ingredients, mold the cookies with a spoon and bake them in low temperature for about 20 minutes.

* For the recipes of hot chocolate and banana cookies to be gluten free, oats and oatmeal must be purchased as gluten free.


Both recipes should be eaten sparingly by kapha dosha.

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