10 minutes
Free of: wheat/gluten, dairy, eggs, corn, soy, refined sugar
15 minutes (if cooling, add 30 more minutes)
1-2 servings
8.5 fl oz coconut milk
4 Tbsp raw cacao powder
3 Tbsp high quality honey
1 cup fresh mint
Add coconut milk to small sauce pan over medium-low heat. Add fresh mint leaves; muddle mint leaves in with the coconut milk to infuse the coconut milk with flavor. Let coconut milk boil lightly for about 2 minutes, then remove from heat, and strain mint leaves from coconut milk.
Return strained coconut milk into sauce pan over low heat. Add remaining ingredients to small saucepan with coconut milk, then whisk, and simmer over low heat until just melted and combined. Pour into mug and enjoy!
*To make a chocolate pudding out of this, divide hot chocolate into individual ramekins, and place in refrigerator for 30 minutes to cool and solidify. Add raspberries, pomegranates, toasted coconut or whatever you'd like as toppings.