Hot chocolate, melty fudge, and cool coconut ice cream combine for the perfect dessert drink.

Don’t get us wrong, we love a simple hot chocolate. But when this cozy classic meets coconut ice cream melting into decadent hot chocolate fudge, we can’t help ourselves.

You can make your own coconut ice cream ahead of time (we love this recipe) or find a trusted Paleo brand at your local health food store. Simple to make, this decadent drink won’t weigh you down with any refined sugars and lactose. Plus, you can expect to find extra antioxidants (cacao) and healthy fats (coconut milk) as an added bonus.

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Tip: For a richer taste and thicker texture, swap the almond milk with full-fat coconut milk.

To get started, bring the almond milk to a simmer in a large saucepan over medium heat. Whisk in the maple syrup and half of the cacao powder until the cacao is fully dissolved. Then, add half the chocolate chips and vanilla extract. Reduce the heat to low and continue whisking until all the chocolate chips have fully melted. Turn the heat off and allow the chocolate to cool slightly.

In the meantime, melt the remaining chocolate chips and remaining cacao powder with the almond butter in a double boiler. Stir until you get a creamy dark brown fudge, then pour onto a small dish. Dip the tops of the mugs into the hot fudge to fully coat the rim. Flip the mugs over and divide the hot chocolate evenly into each mug. Top with a scoop of coconut ice cream and garnish with chocolate shavings. Serve immediately and enjoy!

Felicia Lim

Hot Chocolate Floats with Hot Fudge and Coconut Ice Cream

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Total time:25 mins

Cook Time:20 mins 20 minutes

Prep Time: 5 mins 5 minutes

Serves:2

Hot Chocolate Floats with Hot Fudge and Coconut Ice Cream

Recipe by: Felicia Lim

Hot chocolate, melty fudge, and cool coconut ice cream combine for the perfect dessert drink.

Tools

• Large saucepan
• Double boiler
• Small dish

Ingredients

• 2 cups almond milk
• 2 T maple syrup
• 2 T cacao powder, divided
• 1 cup dark chocolate chips, divided
• 1 t vanilla extract
• 1 T unsalted creamy almond butter
• Coconut milk ice cream, for serving
• Chocolate shavings, for garnishing

Instructions

• Bring almond milk to a simmer in a saucepan over medium heat, then whisk in the maple syrup and 1 tablespoon of cacao powder. Stir until the cacao powder is fully dissolved (about 5 minutes).
• Add half the amount of chocolate chips and vanilla extract, then reduce the heat down to low. Whisk until the chocolate chips have fully melted (about 10 minutes), then turn the heat off and let it cool slightly.
• Melt the remaining chocolate chips with the almond butter and remaining cacao powder in a double boiler. Mix until you get a smooth, dark brown fudge.
• Pour the hot fudge on a small dish and dip the tops of each mug into the fudge. Coat the entire rim and divide the hot chocolate between two mugs.
• Add a scoop of coconut ice cream on top and garnish with chocolate shavings. Serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw cacao powder (Healthworks)
Semi-sweet chocolate chips (Enjoy Life)
Vanilla extract (Frontier)
Almond butter (Barney)

(You’ll Also Love: How to Make Toasted Dairy-Free Coconut Hot Chocolate)