Vegan Hot Cocoa Balls

hot cocoa balls and hot cocoa

Hot cocoa is just about the best thing about the winter. Like I love the holidays and those lights, but as soon as that’s over winter is pretty miserable. But hot chocolate…that stays with us all winter.

So this recipe is vegan and rich and delicious. I really struggle drinking hot milk, so this vegan friendly option is the perfect solution. My favorite is to use soy or oat milk. Make these balls, drop one in the pot with hot milk or milk alternative. Heat until it dissolves, pout into a mug and enjoy. Also, Trader Joe’s now has vegan mini marshmallows. Yay!

Once you’ve made the cocoa balls, you can bag them with cute marshmallows, stir sticks and gift them!

Also, if you want to make this into a large batch, melt the chocolate and coconut cream together, then add the other ingredients

A good quality chocolate is key here. One of my favorite vegan chocolate chips comes from the brand Guittard.

Ingredients:

  • 1.5 lbs of vegan dark chocolate, chopped into small chunks
  • ½ cup coconut cream
  • pinch of salt
  • 1 1/4 tsp vanilla
  • 1 Tbsp sugar
  • 1/4 cup cocoa powder or powdered sugar with peppermint
  • 8-12 oz of milk or milk alternative

How to make Vegan Hot Cocoa Balls:

  1. In a large pot heat chocolate with coconut cream on a low heat. Stir until completely melted.
  2. Add salt, vanilla, and sugar. Stir.
  3. Pour chocolate into a glass tupperware. Refrigerate for 30 minutes.
  4. Using a cookie scoop, scoop about 16 balls. Toss in either cocoa powder or powdered sugar with peppermint pieces.
  5. Bag up to gift with a cute marshmallow or peppermint stick. Or place milk alternative in a small pot with 1 chocolate ball. Heat and stir. Enjoy.

Other Warm Drinks to Try:

hot cocoa balls
hot cocoa with a snowflake marshmallow
hot cocoa being held in a woman's hands
hot cocoa balls

Vegan Hot Cocoa Balls

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Course: Drinks
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 balls
Author: Amanda Wilens

Ingredients

  • 1.5 lbs vegan dark chocolate chopped into small chunks
  • ½ cup coconut cream
  • pinch salt
  • 1 1/4 tsp vanilla extract
  • 1 Tbsp sugar
  • 1/4 cup cocoa powder
  • 8-12 oz milk alternative

Instructions

  • In a large pot heat chocolate with coconut cream on a low heat. Stir until completely melted.
  • Add salt, vanilla, and sugar. Stir.
  • Pour chocolate into a glass tupperware. Refrigerate for 30 minutes.
  • Using a cookie scoop, scoop about 16 balls. Toss in either cocoa powder or powdered sugar with peppermint pieces.
  • Bag up to gift. Or place milk alternative in a small pot with 1 chocolate ball. Heat and stir. Enjoy.

Notes

– Vegan: You can make a non-vegan version by using animal milk. 

Nutrition

Calories: 84kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 2mg | Potassium: 120mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes