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    Home | Recipes | All Desserts

    Hot Chocolate on a Stick

    By Adriana Harlan | 9 Comments | Published: Aug 20, 2013 · Modified: Dec 18, 2020

    Recipe Reviews
    5 from 1 review

    Hot Chocolate on a Stick is super fun way to enjoy a nice hot chocolate drink during those cold winter days. Easy to make and delicious! (Paleo, Vegan, refined sugar-free)

    close up of paleo hot chocolate on a popsicle stick being dipped into a cup of milk

    This is one of the finest chocolates I have made so far. It is a blend of 100% dark, unsweetened chocolate, cocoa butter, ground coffee, vanilla, honey and raw coconut palm sugar. This blend gives a hot cup of milk a smooth and creamy dark chocolate taste. I thought these were wonderful with coconut milk, but you can also enjoy them along with almond milk, raw milk or any other type of milk you prefer.

    Heat up 1 cup of milk (e.g. raw milk, coconut milk, almond milk...), dip the chocolate in the cup and swirl it around until it melts.

    close up of paleo hot chocolate on a popsicle stick being dipped into a cup of milk

    This recipe makes only 3 chocolate cubes and you can double or triple the recipe as needed.

    Note: The chocolate will melt at room temperature unless you temper it before placing it into molds. Here is how to temper the chocolate.

    Tip: Grind raw coconut palm sugar, ground coffee and ground vanilla in a food processor or magic bullet until powder so that the chocolate is less grainy.

    close up of paleo hot chocolate on a popsicle stick with glass of milk in background

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    Hot Chocolate on a Stick

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :3
    Prep :15 minutes mins
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    Ingredients

    • 3 ½ tablespoons unsweetened dark chocolate
    • 2 ½ tablespoons cacao butter
    • 2 tablespoons unrefined coconut sugar
    • 1 tablespoon raw honey, or maple syrup
    • ¼ teaspoon vanilla powder
    • 1 teaspoon ground coffee
    • pinch fine himalayan salt
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Melt the chocolate and cacao butter in a bowl over simmering water (double boiler).
    • Whisk in the coconut palm sugar, honey, ground vanilla, ground coffee and salt until well combined.
    • Pour chocolate into silicone ice cube trays and refrigerate until chocolate is set around the edges, then insert a wooden stick in the center. Keep chocolate refrigerated until it has harden completely before removing it from the mold.
    • Heat 1 cup of your favorite milk and then swirl the chocolate around. The chocolate may take a few minutes to dissolve completely.

    Notes

    Recipe makes 3 squares. Keep refrigerated.

    Nutrition per serving

    Calories: 201.5kcalProtein: 2.3gFat: 16.8gSaturated Fat: 10gSugar: 11.4gFiber: 2.9gCarbohydrates: 18.2gNet Carbs: 15.3g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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