Tuesday, October 20, 2009

My low glycemic vegan cocoa

When we cut out dairy and started trying to eat better, I tried a certain organic dairy free cocoa mix that you can purchase at certain health food stores. I don't like to bash name brands (unless they are unethical or evil) so I'm being vague here. Anyway, I wasn't impressed with this product and I figured that I had to be able to come up with a better alternative. And I was right. The best part is that mine is sugar free and low glycemic! I don't really measure anything but I'm sure that you can make it on your own just using common sense and adding ingredients to taste. Here is what I use:

Unsweetened almond milk, rice milk, oat milk, hemp milk (I guess you could use soy but I wouldn't)
Green & Black's organic cocoa powder (it's not that expensive... splurge. it's worth the extra cash.)
a dash of vanilla
a dash of sea salt
agave or stevia (brown rice syrup is on my list of safe sweeteners to try soon too)

Omit the cayenne if you don't like spicy stuff.

I put all ingredients in a sauce pan and warm it on the stove. Sometimes I might add a peppermint stick (the all natural ones I scored last year on clearance at Whole Foods) but then it wouldn't be sugar free.

Also pictured here is one of my fall themed gluten free carrot cake muffins from a mix by Simply Organic that I picked up at Sam's Club. I probably won't buy it again (because it's not sugar free) but I will say that I was shocked by how delicious the mix turned out to be.


  1. Yum! Try it with coconut milk...extra creamy. Coconut milk is our new favorite thing(vanilla flavored) :)

  2. Oh, thank you for this! I am trying to cut way back on sugar (it's so hard) and I have also cut out a lot of dairy. I'll try it with almond milk. I would love to know more about your diet.

  3. Thanks for sharing this! I never thought about using my coconut milk for hot cocoa, but not I will!


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