I like natural food, natural healthy food, without food colouring. Food that you can see what it's made from, cakes that are easy to make, no icing, or marzipan, or layers of rainbows, or thick dollops of cream, I like my drinks the same, uncomplicated gorgeousness. I am completely against those hot chocolates that other people seem to love, those ones made with powder, topped with spray cream, sprinkled with sweets and stuff. Yuck! It all seems a bit too elaborate and a bit too over the top and it just looks very, very bad for you it seems tacky and unhealthy. So, when the Unicorn food fashion for rainbowed items came along, I thought I'd just hold my breath, continue making my black bean brownies and simple hot chocolates and wait for it to go away. I was pleased to see in one of the Sunday Times magazines their barometer pointed to the Unicorn trend going down! Yippee!
What happened then and why was I inspired to create my Vegan, Unicorn Hot Chocolate?
What happened was the weather! After several sunny days, we woke up to a dull overcast day, with rain on and off through the day. One of the first things that I thought this morning was, 'This is a hot chocolate kind of day'. I am still continuing my plant based diet, since Veganuary and this hot chocolate had to be Vegan, mostly healthy and taste deliciously comforting and it had to be sparkly too. First of all, I created a spirulina based hot chocolate with cashew nut butter and although I enjoyed it and so did my children and even Miranda, of Ido-Vintage, a very cute Vintage shop down the road from us, had one and thought it was delicious and I have to say she was instrumental in inspiring me to experiment with colourful Unicorn stuff in the first place! Today, however some new ingredients came in from a new supplier and now instead of using spirulina to create a mint green colour, I'm using beetroot powder to create the deeply pink topping and edible flowers! So, if you want to make one of these as a treat for yourself at home, here's how you do it!
Mini Unicorn Vegan Hot Chocolate
1/ Into a small cup place the following:
1 teaspoon of melted Cacao Butter
1 teaspoon of Agave Nectar
2/ Mix together well.
3/ Warm and froth up around 100ml of almond milk.
4/ Pour the almond milk into the mug and make sure it is foamy on top.
5/ Top with a little Beetroot Powder and Golden Chocolate Powder.
6/ Of course, if you want to you can treat yourself to some vegan sprinkles and really go to town but I would prefer to sprinkle some edible flowers on top.
Take lots of pictures and post them everywhere.
Then sit back and enjoy.
Oh and I have to tell you, that my two boys loved this hot chocolate! Absolutely loved it and so do I, which is a first in a long time, for us all to enjoy the same thing! I might not have mentioned that the deep pink stuff on top is beetroot powder!
| Nutrition Facts | |
|---|---|
| Servings 1.0 | |
| Amount Per Serving | |
| calories 141 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 136 mg | 6 % |
| Potassium 198 mg | 6 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 1 g | |
| Protein 2 g | 3 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 26 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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