Mexican Hot Chocolate {Vegan Option}

I LOVE Hot Chocolate, especially during this time of year.  When I was a little girl my grandma would make it for me every morning when I stayed with her.  It was such a special treat and created a long time love of the delicious, warming drink.  

My husband grew up drinking Mexican Hot Chocolate with the traditional Ibarra Mexican chocolate.  I was so thrilled when I found TAZA chocolates at our local natural foods co-op.  TAZA is organic, stone ground {like traditional Mexican chocolate} and made with healthier ingredients than the traditional version.  I had been wanting to make Mexican Hot Chocolate for my husband for a long time ... finally, with this Mexican style chocolate I could!  And to my surprise, I ended up loving it.  I thought it would be too spicy for me, but the heat it just perfect and the flavor is divine!  My husband said it was the best hot chocolate he had ever had, better than the authentic version he grew up with.

I hope you enjoy this as much as we do!

  
Mexican Hot Chocolate

Equipment: Cutting Board, Knife or Standing Grater, Medium-Size Sauce Pan

{Affiliate links included help support this blog}

• 2 cups organic or raw whole milk {See Resources} or full fat coconut milk
• 1 tablespoon cacao powder
• 2.7 ounces of TAZA chocolate {I use 1 Cinnamon disc and 1 Guajillo Chili disc}
• 1-2 tablespoons honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract
• 1/2 teaspoon grated orange zest {optional}
• 1/8 teaspoon ground cinnamon

1. Chop or grate the TAZA chocolate discs. 

2. Add all ingredients to the saucepan and heat over medium-low heat {low heat for raw milk} until all chocolate is melted - for about 5-7 minutes or until desired temperature.

3. Serve immediately. 

Yield: 2 servings

Vegan-Option: Use full fat coconut milk {this brand is bpa free, organic and non-gmo} and organic maple syrup grade B.

TAZA Chocolate: Other delicious flavors - Orange, Ginger and Vanilla discs, mix it up by using different chocolate discs.  If the chili heat is too much for you, omit and use just Cinnamon discs or Cinnamon and Orange discs.  Or if you want more spice, use all Guajillo Chili discs and increase the ground cinnamon to 1/4 or 1/2 teaspoon.

Looking for another version that has no spice/heat? Check out my 

Honey-Sweetened Hot Chocolate recipe.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesdays @ The Tasty Alternative.

Homemade Chocolate Pudding {Gluten Free, Refined Sugar Free + Vegan Option}

This old fashioned comfort food may be one of my favorite desserts ever.  Seriously, this stuff is amazing ... THE best chocolate pudding I have ever tasted.  I made a batch of this and it did not last long, Big Love and I devoured it.

Make a batch of this and share it with someone you love.  

Homemade Chocolate Pudding {Gluten Free + Refined Sugar Free}

Equipment: Small Bowl, Medium-Size Saucepan, Whisk, Serving Dish or Individual Dishes 

{Affiliate links included help support this blog.}

• 3 tablespoons arrowroot starch {See Arrowroot Note below} or organic corn starch
• 2 cups full fat coconut milk or organic/raw*/grass-fed whole milk, divided
• 1 cup allergy free chocolate chips
• 1/4 cup coconut palm sugar
• 1/4 cup raw cacao powder
• Pinch of Celtic sea salt 
• 1 teaspoon gluten free vanilla extract

*** Refrigeration Time Required ***

1. In a small bowl combine arrowroot starch and 2 tablespoons of coconut milk or milk.  Stir until combined and set aside.  

2. Combine remaining coconut milk or milk, chocolate chips, coconut palm sugar, cacao powder and salt in a medium-size saucepan.  Over medium-low heat, whisk constantly until all the chocolate has melted and the mixture is smooth.  Remove from heat for about 3-5 minutes.  

3. Add arrowroot mixture to the chocolate mixture, whisking to combine.  Return saucepan to LOW heat and stir/whisk as you cook the pudding for about 5 minutes {about 8 minutes if using corn starch}, or until it starts to slightly thicken and looks deliciously glossy [Note: The pudding will not be super thick if using arrowroot].   

4. Remove from heat and stir in the vanilla extract.

5. Pour pudding into serving dish or little individual dishes like ramekins.  

6. Chill in the refrigerator for at least 4 hours, overnight is best.  

Yield: About 4 servings 

Storage: Store in an airtight container in the refrigerator for up to 3 days, but trust me, it will be gone before 3 days.  

Serving Suggestions: Enjoy as is or top with fresh fruit, shaved chocolate, fresh REAL whipped cream or whipped coconut cream. 

Vegan Option: Use coconut milk instead of whole milk.  

Arrowroot Starch Note: If arrowroot starch is overcooked or exposed to heat for too long, it tends to loose it's thickening ability.  To avoid this, it's important to cook the pudding quickly and not over high heat.  If the pudding does not thicken after 5 minutes, remove from the heat and add an additional 2-3 tablespoons of arrowroot starch.  Stir until the arrowroot is completely mixed into the pudding.  If this is a concern, use organic corn starch instead.  

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.   

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ My Humble Kitchen, Full Plate Thursday @ Miz Helen's Country Cottage, Healthy 2day Wednesdays @ day2day joys, Whole Food Friday @ Allergy Free Alaska, Fight Back Friday @ Food Renegade, LunchBox Love @ Allergy-Free Vintage Cookery,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesday @ The Tasty Alternative.

Chocolate Smoothie w/ Herbal Tea Infusion

I’ve been trying to find other ways to get herbal tea infusions into my Little Love’s diet.  She does love drinking tea, but she won’t drink full glasses of it usually.  I’ve found that making smoothies with infusions works great.  She will happily drink a full glass, yay!  

If you haven’t had herbal tea infusions before, give them a try.  They are loaded with readily available vitamins and minerals, you can’t get that from a vitamin supplement. 

Chocolate Smoothie w/ Herbal Tea Infusion

This is great for a snack (a favorite snack in my house), and it’s great for breakfast too. 

Equipment: Blender

·      2 cups frozen organic strawberries (or mixed berries)*

·      ¼ to ½ cup organic broccoli or chopped kale*

·      1 ½ - 2 cups Nourishing Herbal Tea Infusion

·      2-3 tablespoons raw honey or sweetener of choice

·      ¼ cup raw cacao powder

·      2 teaspoons coconut oil (optional)

·      1 teaspoon gluten-free vanilla extract (I use Simply Organic)

1.    Place frozen strawberries, broccoli/kale, honey, cacao powder, coconut oil and vanilla in blender. Add herbal tea infusion, tea should be just below the frozen fruit/veg, not covering it.  COVER with lid.

2.   Blend on medium speed until combined and smooth, about 30-45 seconds.  If you have a cheap blender like I do, you might need to add a bit more herbal tea infusion to help it blend.    

3.   Serve immediately. 

Yield: About 4 cups.

Vegan-Option: Use organic maple syrup grade B or sweetener of choice instead of raw honey. 

Tip: Try Vitamin C Herbal Tea instead of the Nourishing Herbal Tea Infusion, or make your own infusion.    

*Note: This smoothie is wonderful with raspberries, blueberries, blackberries or a combo of all.  If you really don’t care for the flavor of greens in your smoothies, just omit the greens and add a little more frozen fruit.  OR, try adding a frozen banana to the smoothie, just omit some of the berries so you have about 2 cups of fruit total.  The banana flavor tends to mask the “green” flavor of the veggies.  


This post is part of Wildcrafting Wednesday @ Mind Body and Sole, Healthy 2day Wednesdays @ day2dayjoys, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Wellness Weekend @ Diet, Dessert and Dogs, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Superfood Sunday @ Pain Free Pregnancy, Make Your Own! Monday link-up @ Nourishing Treasures, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Homestead Barn Hop @ The Prairie Homestead, and Fat Tuesday @ Real Food Forager, Simply Indulgent Tuesday @ Simply Sugar & Gluten-Free, and Traditional Foods @ Cooking Traditional Foods.

Chocolate Pumpkin Cake (Sprouted Gluten-Free Flour & Egg-Free)

Little Love and I made this cake for Thanksgiving this year.  She wanted to make a cake (not a pie), so cake is what we made.  Chocolate cake was her request, and I wanted something holiday related, so we decided to make a Chocolate Pumpkin cake.  

The heart decoration was her idea too.  We were talking about what we were grateful for, and number one for both of us was each other, and so the heart was created.  Little Love said the heart was for love and being together.  

This cake is super moist and chocolaty.  It's even moist the next day (it doesn't dry out like some cakes do).  I like to store it in the refrigerator and a enjoy a slice of it cold the next day.     

Chocolate Pumpkin Cake (Sprouted Gluten-Free Flour & Egg-Free)

This makes 2 cake rounds to make a two layer cake.  Recipe can be divided in half if you only want to make 1 layer of cake or 12 cupcakes.

Equipment: Small Bowl, Food Processor, Standing Mixer or Hand Mixer w/ Bowl, Medium-Size Bowl, Two 8-9" Cake Pans, Parchment Paper, Cooling Racks

• 2 tablespoon chia seeds
• 1/2 cup filtered water
• 1 1/2 cups pumpkin puree
• 6 organic apples, peeled, cored, quartered
• 1/2 cup pasture butter (See Resources)
• 1/2 cup honey (I use local raw clover creamed)
• 2 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
• 2 1/2 cups sprouted brown rice flour (See Resources)
• 1 cup cacao powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon Celtic sea salt (See Resources)

1. At least 10 minutes prior to making the cake, combine chia seeds and filtered water in a small bowl.  If possible, soak chia seeds in 1/2 cup water overnight or 24 hours prior to making cake.  [Note: Chia seeds will absorb water and form a "gel", this becomes the egg-replacer.]

2. Preheat oven to 325 degrees F.  Grease cake pans.  Cut 2 pieces of parchment paper into a circle that will fit in the bottom of the cake pans.  Add parchment paper circles to the greased cake pans and set aside.  

3. In food processor, add apple pieces and pulse until apples become "applesauce", about 45 seconds-1 minute, scrape down sides during process if necessary.  Add pumpkin puree to the "applesauce" and pulse to combine.  Set aside.  Check out my post on How to Roast a Pumpkin & Make Homemade Pumpkin Puree.  

4. Fit a standing mixer with flat beater.  Add butter and honey, mix on low speed until combined, then increase speed until butter and honey become creamed, about 45 seconds.  

5. Add vanilla, chia seed gel and pumpkin-applesauce to butter-honey mixture.  Mix on low speed until combined.  

6. In a medium-size bowl, combine sprouted brown rice flour, cacao powder, baking powder, baking soda and salt.  Stir to combine.  Add to wet mixture and combine on low speed just until incorporated.  

Little Love mixing the dry ingredients.

8. Add batter to cake pans, making sure to divide the batter evenly in both pans.  

9. Bake for 40-45 minutes or until knife inserted into center of cake comes out clean.  Let cool for 15 minutes in cake pans before removing cakes to cooling racks.  

10.  Do NOT frost until cake rounds are completely cooled.  Frost cake with your favorite frosting.  This cake was frosted with Vanilla Honey Buttercream Frosting and Chocolate Buttercream Frosting.  

Vanilla Honey Buttercream Frosting

Yield: Makes two 8-9" cake rounds.

Storage: Store cake in the refrigerator up to 3 days.  


This post is part of Healthy 2day Wednesdays @ day2day joys, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food 101 @ Ruth's Real Food, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, and Homestead Barn Hop @ The Prairie Homestead.

Chocolate Cupcakes (Sprouted GF Flour & Egg-Free)

Apples turned into “applesauce” makes these chocolate cupcakes super moist and delicious.  They are excellent on their own as well as topped with Vanilla or Chocolate Frosting for an extra special treat.  My favorite way to eat them is hot out of the oven (after letting them cool for a couple of minutes first).  They are incredibly moist right out of the oven and remind me of hot molten chocolate cake with soft chocolate centers.   

Chocolate Cupcakes (Sprouted GF Flour & Egg-Free)

Super moist chocolaty goodness!

Equipment: Food Processor, Standing Mixer or Hand-Mixer, Muffin-Pan (I use stoneware). 

·   1 tablespoon chia seeds

·   ¼ cup filtered water

·   5 medium-size apples - cored, peeled and quartered

·   ¼ cup pasture butter (See Resources)

·   ¼ cup honey (I use local raw clover creamed)

·   1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)

·   1 ½ teaspoons baking powder

·   ½ teaspoon baking soda

·   ½ teaspoon Celtic sea salt

·   ½ cup raw organic cacao powder

·   1 ¼ cup sprouted brown rice flour (See Resources)

1.   At least 10 minutes prior to making cupcakes, combine chia seeds and filtered water in a small bowl.  If possible, soak chia seeds in ¼ cup water overnight or 24 hours prior to making cupcakes.  [Note: Chia seeds will absorb water and form a “gel”, this becomes the egg-replacer.]

2.  Preheat oven to 325 degrees F.  Grease muffin-pan and set aside.  

3.  In food processor, add apples pieces and pulse until apples become “applesauce”, about 45 seconds-1 minute, scrape down sides during process if necessary.  Set aside.

4.  Fit standing mixer with flat beater.  Add butter and honey, mix on low speed until combined, then increase speed until butter and honey become creamed, about 45 seconds. 

5.  Add vanilla and chia seed gel to butter-honey mixture.  Mix on low speed until combined.

6.  Add baking powder, baking soda and salt to mixture.  Turn on low speed just to combine. 

7.  Add cacao powder, sprouted brown rice flour and “applesauce” to mixture.  Combine on low speed just until incorporated.

8.  Add batter to muffin-pan, using heaping tablespoons to fill each one. 

9.  Bake for 35-40 minutes or until knife inserted into center of cupcake comes out clean.  Let cool in muffin-pan for at least 5 minutes before removing. 

My Little Love, so excited to have a cupcake!

Yield: Makes 12 cupcakes. 

Storage: Store in airtight container in refrigerator or freezer.  They keep well in the freezer, allow to de-thaw for a few minutes before eating.   

Note: These are frosted with Vanilla Honey Buttercream Frosting, recipe coming soon!  Make sure to check back or Subscribe to my blog (Follow By Email) so you don't miss any new recipes.  


This post is part of Fight Back Friday @ Food Renegade and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Chocolate Sunflower Freezer Fudge

I love this fudge!  The saltiness from the sprouted raw sunflower seeds is such a lovely combination with the sweet chocolate.  It is lip-smacking good!

I love having chunks of this fudge in the freezer for a quick pick-me-up snack.  It has many nourishing ingredients, so I have no guilt eating it.  Good Fats = Fuel!

Chocolate Sunflower Freezer Fudge

This chocolaty fudge is the perfect combination of sweet and salty.

Equipment: Standing Mixer and Bowl or Hand Mixer, Food Processor or Blender, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl

·      1 cup sprouted raw sunflower seeds (I use Go Raw)

·      ½ cup pasture butter* (See Resources)

·      ½ cup raw honey

• ¼ cup raw organic cacao powder
• 1 teaspoon gluten-free organic vanilla extract

1. In food processor (blender or coffee/spice grinder), add sprouted sunflower seeds and pulse until they become seed-butter consistency, about 3-5 minutes.  Set aside.   

2. Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl). 
3. Add pasture butter, raw honey and vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Add sunflower seed-butter and mix on low just to combine, about 30 seconds.  Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

4. Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

5. Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 
6. Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 
7. Cut into small squares, strips or chunks.    

Yield: Varies, about 18-20 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.


Tip: If you are using unsalted sunflower seeds, try adding 1/8 teaspoon Celtic sea salt to the fudge mixture so you still get the saltiness in the fudge.  

*You could also use ghee or coconut oil if you prefer.  To make dairy-free, use coconut oil.


This post is part of Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Living Well Blog Hop @ Jo's Health Corner, The Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Hearth and Soul Hop @ Mom's Sunday Cafe, Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Turning the Table Thursday @ Around My Family Table, Full Plate Thursday @ Miz Helen's Country Cottage, and Pennywise Platter Thursday @ The Nourishing Gourmet.