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Quirky Cooking

Creamy Hot Chocolate (Dairy Free)

QuirkyJo by QuirkyJo
June 29, 2011
in Breakfasts, Chocolate, Dairy Free, Desserts, Drinks, Egg Free, Gluten Free, Grain Free, Naturally Sweetened, Nuts, Snacks, Thermomix, Vegetarian, Wholefood
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The kids have been complaining about the wet, cold, miserable weather. (Why does it always come just in time for school holidays?) I told them, “It might be rainy outside, but it’s sunny inside!!”, and made them some of this rich, creamy Thermomix hot chocolate. It’s the perfect antidote to the wet, winter weather – makes you feel all ‘sunny’ inside! Mmmm… And if you’re dairy free, don’t despair, you don’t have to miss out – this one’s made with cashew milk.

Feel free to change the sweetener to whatever you prefer, to taste.  I love the rich taste of coconut sugar or Rapadura with cacao – delicious. You can also change it to a Mochaccino by adding some coffee. Try serving it after dinner when everyone’s bugging you for some dessert, but you really can’t be bothered. It’s so rich and filling, they won’t need any sweets after this!

By the way, I’d just like you to know that I’ve posted three recipes in a row that do not involve chocolate – can you believe that?? I’m so proud of myself. But enough is enough, I need a chocolate fix. Enjoy!

Serves 6 (if using cappucino cups) or 4 (if using mugs).

Note: You can find Dutch cocoa powder and vanilla powder for this recipe in my online store!

Creamy Hot Chocolate
2014-07-12 19:03:23
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Ingredients
  1. 100g raw cashews or blanched almonds
  2. 600g filtered water
  3. 20g raw cacao powder (or good quality cocoa)
  4. 50g coconut sugar or Rapadura (or other sweetener, to taste)
  5. 1 tsp pure vanilla extract
Instructions
  1. Weigh nuts into Thermomix bowl and mill 10 sec/speed 9, until finely ground.
  2. Add water and blend 1 min/speed 9. (No need to strain if using cashews, but if using almonds you may want to strain through a nut milk bag.)
  3. Add cacao powder, sugar and vanilla, and cook on 5 mins/80C/speed 4.
  4. Blend 20 sec/speed 7 to froth it up, then serve immediately.
Quirky Cooking https://www.quirkycooking.com.au/
Note: If it’s a bit too strong for you, top it up with a little extra nut milk.

Soaked version: Soak the nuts for 6 hours (covered with filtered water and a pinch of salt); rinse, then place in Tmx bowl with water, and blend 1 min/speed 9. Strain through nut milk bag then continue with recipe. 

Non Tmx version: Use a powerful blender to make the nut milk or buy premade. Cook gently in saucepan on stovetop, whisking to keep from sticking to bottom of pan, until thickened slightly and temp reaches 80C. 

Tags: breakfastdairy freeDrinksdutch cocoa powderGluten FreeNaturally SweetenedSnacksThermomixVanilla
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Comments 40

  1. Tash says:
    11 years ago

    Yummy. How much volume does that make?

    Reply
  2. Jo Whitton says:
    11 years ago

    Oh, I meant to add that! This makes enough for 6 people (served in cappucino cups) or 4 if served in mugs. 🙂

    Reply
  3. Ruth says:
    11 years ago

    Mmmm just having it now. Thx once again.

    Reply
  4. Jo Whitton says:
    11 years ago

    You’re welcome! 🙂

    Reply
  5. Kate says:
    11 years ago

    Yum that looks so good!

    Reply
  6. ~Nikki~ says:
    11 years ago

    I made this tonight. Boy was it yummy! Thanks so much for sharing this recipe. Just might become a winter favourite 🙂

    Reply
  7. Jo Whitton says:
    11 years ago

    Glad you liked it Nikki! 🙂

    Reply
  8. HealthJuicer says:
    11 years ago

    This tastes amazing! Thanks 🙂

    Reply
  9. Jo Whitton says:
    11 years ago

    Yay! 🙂

    Reply
  10. Noelene says:
    11 years ago

    Jo, this has jumped to my all time favourite drink. I have already memorised it. A million thanks ‘cos it’s just perfect for this cold weather.

    Reply
  11. Jo Whitton says:
    11 years ago

    Thanks Noelene, so glad you like it!! If you ever have any leftover, try it cold – it’s like drinking chocolate cream!! So yummy… 😀

    Reply
    • Krystal says:
      7 years ago

      I was just wondering how it would go as leftovers..looking forward to making in the morning now!! Didn’t want to waste any as there will only be two of us enjoying it

      Reply
      • QuirkyJo says:
        7 years ago

        Leftovers would be fine- I would just place any leftover hot chocolate back into the jug when ready to reheat for 5 minutes on 90*. 🙂

        Reply
  12. Anonymous says:
    11 years ago

    Another winner, Jo, thanks.
    I tried it with almonds this morning, but they didn’t emulsify – maybe need longer to grind?
    Used raw cashews on the second go – perfect!

    Reply
  13. Jo Whitton says:
    11 years ago

    Were the almonds blanched? I don’t think it would work so well with the skin on. Cashews work best because they’re so oily and creamy, and grind down really smooth. Glad you liked it! 🙂

    Reply
  14. Rebekah says:
    11 years ago

    Yummy! Perfect for an early spring day with lingering chill. 😀 thanks Jo!

    Reply
  15. Jo Whitton says:
    11 years ago

    You’re welcome Rebekah! 🙂

    Reply
  16. Amy Reed says:
    10 years ago

    Wow, I just make this and gasped….so delicious! Thanks Jo 🙂

    Reply
  17. Jo Whitton says:
    10 years ago

    You’re welcome, Amy! I think I need to go make some now too… 😀

    Reply
  18. Nabeela says:
    10 years ago

    Had some cashew milk at hand so attempted this and OH MY LORD is it GOOD!! Sooooo delicious! Thank-you so much for sharing 🙂

    Reply
  19. Sterla says:
    10 years ago

    Made this last night! Delicious! So rich and creamy!!!

    Reply
  20. Anonymous says:
    9 years ago

    Would I be able to half the quantity in the tm?

    Reply
  21. Jo Whitton says:
    9 years ago

    Glad you like it, Nabeela & Sterla! 😀

    Anon, yes, you can halve it 🙂

    Reply
  22. Mel Makris says:
    9 years ago

    Hi Jo this is amazingly good!!! Just a question, would it work as well if only heated to 50 degrees to try and retain some of the nutrients in the raw cacao powder?? Ill probably try that next time anyway but just wondered if you’d tried it already! Ta

    Reply
  23. Sharon says:
    9 years ago

    Hi Jo, just wanted to say thank you soooooo much for this recipe. Have made it so many times I know it off by heart. I usually make a full batch, pour off a mug full to drink (yum!) then add 3-4 dessert spoons full of chia seeds. I find if I leave it out to cool a bit (30min) rather than putting it straight in the fridge the seeds seem to swell more quickly. We call this Chia Pudding. My 6 yr old dd loves to take this to school in her lunch box, I sometimes have it for breakfast, morning or afternoon snack, or dessert (obviously not all on the same day). Very versatile and very delicious!

    Reply
    • Jo Whitton says:
      9 years ago

      What a great idea!! So glad you’re enjoying it 🙂

      Reply
  24. Anonymous says:
    9 years ago

    We love this recipe and make it several times a week. I also followed Sharon’s suggestion and add the chia seeds to any leftovers and the kids love the pudding. Delish. Thank you

    Reply
  25. Anonymous says:
    8 years ago

    Added coconut flakes, used cashews, absolutely great!!!! Thank you 🙂

    Reply
  26. jb84 says:
    8 years ago

    To make this recipe for 2 people would I just halve all the ingredients?

    Reply
  27. Pingback: Kitchen Detox #1 | Analogue Kitchen
  28. Maureen says:
    7 years ago

    I’m addicted to this, i use Teresa Cutter’s (the healthy chef) naked chocolate & it’s amazing.

    Reply
  29. Nessybaz says:
    7 years ago

    Delicious! So creamy and rich (next time I’d use a bit less cacao for the children) but grown ups mixed it. Thanks for sharing thisrecipe and for the tips like the chia pudding!

    Reply
  30. Pingback: » Our favourite superfoods (and what to do with them!)
  31. Lynny says:
    6 years ago

    Can’t help but leave another comment thanking you for this soul soothing beautiful drink. We make this so often in the winter. Thanks so much lovely. Love, love, love your work 😉 Lynny xx

    Reply
  32. Amanda says:
    5 years ago

    This is a great hot chocolate… guilt free. Thank you Jo!

    Reply
  33. Cara says:
    4 years ago

    Hi Jo,
    I’m doing LCHF for health reasons and cashews arent compliant which is really unfortunate because I LOVE to make dairy subs with them.
    Will this work well with Macadamia nuts instead and would you cange anything else in recipe for the M nuts? (obviously I’ll need to usd xylitol or some other sweetner rather than the sugar) I know I’m not a fan of fake sugar/foods either at all but this is just for a short while until I heal my gut.

    Ps THANK YOU for all of your amazing dairy sub recipes, not to mention the regular recipes. LOVE your work!

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Cara! Thanks for your lovely comments. So glad you love the recipes!! 🙂 Yes, the hot chocolate will be lovely made with macadamias (or can you have blanched almonds?)…enjoy! xx

      Reply
  34. Lisa says:
    4 years ago

    I’ll confess that I expected to be disappointed with this recipe, but OMG – it’s wonderful! Absolutely delicious and so easy! I’ve made chia puddings with the leftovers as per someone else’s suggestion and I can’t wait for morning tea tomorrow! Thanks Jo!

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Lisa! 🙂 Glad you weren’t disappointed!! xx

      Reply
  35. Pingback: Simple & Delicious Chicken Pilaf - Quirky Cooking

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
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#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
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#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
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From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

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I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

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If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
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Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
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#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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