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Raw Hot Chocolate

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Without actually cooking, if blended on high for a few minutes anything will warm up. It’s a tip often used by raw food-ists to make raw soups or beverages more appetizing. After a few minutes of blending the combination of fresh homemade buckwheat milk, raw cacao powder, and agave syrup gather a froth just like real hot chocolate. This treat is much lighter, raw, and free of most allergens, like dairy, gluten, soy, nuts, and refined sugar.

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Rate this recipe 4.4/5 (31 Votes)

Ingredients

  • 1/2 cup dry buckwheat
  • 3 cup water
  • 1/4 cup cacao powder
  • 1/2 cup agave syrup

Details

Servings 3
Preparation time 50mins
Cooking time 60mins
Adapted from sweetbeetandgreenbean.net

Preparation

Step 1

Soak the buckwheat ahead of time in enough filtered water to cover by one inch. It only takes about 30 minutes for hulled buckwheat to get soft, un-hulled buckwheat may take about an hour or two.

Strain the soaked buckwheat, it usually forms a kind of gel around it, so I like to rinse that away a bit with cool water. Put in the blender with the 3 cups fresh water and blend well for at least a minute.

Pour the blended mixture through a fine sieve or straining bag, and dispose of the pulp that separates out. The result is raw buckwheat milk, which you can use in recipes that call for non-dairy milk, but it’s pretty thin and slightly bitter on it’s own. It pairs well with chocolate, because it has bitter undertones itself and keep in mind that it is raw, so it will not keep in the fridge very long, one day if you have to, two days max.

Rinse out the blender before adding together the strained buckwheat milk, cacao powder, and agave. Blend for several minutes until warm. In a Vitamix it only takes about 2 to 3 minutes, but less powerful blenders will take longer and if you don’t have a fast enough blender, then there is a chance it might not warm up much. Either way you still have a delicious chocolate milk.

Try flavoring it with cinnamon, vanilla, or mint.

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