Your heart’s aflutter—not because a secret crush said “Hi” or your true love sent a bouquet of fresh red roses. No, it was the truffles, or rather the caffeine in the chocolate, that gave you slight shakes and an uncomfortable jittery feeling. Even though the amount is small, not everyone can handle the caffeine in chocolaty treats. But that doesn’t mean you can’t enjoy a dark, luscious indulgence just the same. You’ll fall head over heels for this creamy cocoa, which is naturally free of stimulants and full of tempting flavor.
Creamy Carob-Maca Hot “Chocolate”
Ingredients
3/4 cup unsweetened vanilla almond milk
2 tsp. coconut oil
1 heaping Tbsp. carob powder
2 tsp. maca powder
Optional: chipotle powder or cayenne pepper, to taste
Directions
- In a small saucepan, combine almond milk and coconut oil and heat to a slow boil. (Note: Use a frother to make the mixture more frothy!)
- In a mug, mix together carob and maca powders. Add 1-2 teaspoons of boiling water until a thick paste forms. Stir in the heated, frothy milk. For added spiciness, sprinkle in chipotle powder or cayenne.
- Serve warm, or to make a chilly treat, combine the above mixture with 1/2 cup crushed ice in a high speed blender and blend to make a shake.