This Frozen Hot Chocolate is the perfect treat in the winter, with a twist. Whether you live in hot or cold climates, this chilly chocolate-y drink is fun to sip on, and so delicious. Made optionally dairy-free without any refined sweeteners.
Frozen Hot Chocolate Recipe
When I was young, my dad would take us to Serendipity in New York City. They are known for their frozen hot chocolate and it’s what we always ordered! A drink was double the size of my head and so delicious. I have such fond memories of this that I wanted to recreate it, with options for making it dairy-free. If you’ve never had it, think of it as a chocolate slushy.
This fun seasonal winter drink is a twist on the classic hot chocolate drink, made frozen!
Dark Chocolate (either a chopped bar of chocolate or chocolate chips)
For Serving: Whipped cream or coconut cream, chocolate shavings and sea salt)
How to Make Frozen Hot Chocolate
Our frozen chocolate recipe uses a combination of real chocolate that is melted and cocoa powder. The chocolate has to be melted first, and then whisked together with the cocoa powder and maple syrup. Then whisk in the milk, gradually. Let the mixture sit for a few minutes to cool.
Combine the remaining ingredients in a blender until smooth and creamy, adding more ice if needed.
Serve it with whipped coconut cream or whipped cream, and chocolate shavings. Sprinkle with flaky sea salt, if desired.
If you like this seasonal recipe, check out these others:
Place whipped cream ingredients in your stand mixer and whip until creamy and thick
Garnish and enjoy!
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This Paleo Fudge is a lightened-up chocolate-y treat that is good any time of day and takes less than 10 minutes to whip up! It’s made nut-free with healthy fats and antioxidant rich cocoa powder and is barely sweetened with only a touch of maple syrup. It’s vegan, gluten-free, dairy-free and most important out-of-this-world-good! This will be your NEW favorite fudge recipe, promise.
February calls for chocolate, and this Paleo Fudge doesn’t disappoint! We have a few festive treats planned for you, and we kicked it off with the Strawberry and Chocolate Ganache Sandwich Cookies from yesterday. Like that recipe, this one is also nut-free, which means it’s inclusive for those with nut allergies and you are able to send it to school with your kids. This Paleo Fudge is a treat you can feel good about eating, made with real food but most importantly insanely delicious.
But this isn’t your average fudge recipe. First off, we call for cocoa powder. We love that it is rich in antioxidants and doesn’t have any added sugar or dairy, but more importantly it’s SO FUDGEY. Second, this one is nut-free. A lot of alternative fudge recipes call for almond butter, including this previous fudge on LCK, but this one uses sunflower butter (or alternatively tahini). Third, we add a bit of coconut flour to help firm up the fudge and give it the perfect texture. We discovered, and fell in love with that trick while testing for our PB & J Fat Bombs. And finally we love the added healthy fats thanks to the coconut oil. Having a piece of this fudge as a snack will definitely give you some energy that will last for a while!
While this fudge cannot stay for hours at room temperature, it will last for quite a while outside of the refrigerator and they don’t need to be stored in the freezer, and we like that!
If you like this chocolate recipe, check out these others:
Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and pour the chocolate mixture inside.
Smooth the top and refrigerate until set at least 2 hours, but preferable 6 hours.
Using the sling, remove the fudge mixture and slice to 12-16 pieces. Store in the refrigerator and enjoy within 10 days.
This recipe also works, and was tested with tahini (sesame seed paste). It has a slightly different taste to it, but still delicious so feel free to swap that in for equal portions if desired.
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This Gluten-Free Chocolate Layer Cake may just be the best chocolate cake we have ever eaten, gluten-free or not. It is super moist, with deep chocolate flavor, and truly easy to put together. The chocolate cake layers are dairy-free and paleo-friendly, and we can promise this gluten-free cake will be a hit for any occasion!
Gluten-Free Chocolate Cake
We heard you! After we published the BEST Gluten-Free Layer Birthday Cake recipe a while back you’ve been asking us to make a chocolate version. We got to it right away and we are CRAZY HAPPY with the results. This truly is the best chocolate cake we’ve ever tasted! You won’t know it’s gluten-free (not that that matters around here) and it is so rich and moist!
Making this recipe wasn’t as easy as adding in chocolate to our vanilla layer cake. A chocolate cake is a whole different beast. We started with a base of almond and coconut flour, which we love. It lends itself to have just the right crumb and moisture level. And then we added in cocoa powder and adjusted the level of sweetener to balance the bitterness. We added some coffee in to boast the chocolate flavor, but feel free to swap it out with additional milk instead. It took us a few tries to get the right amount of fat, which we use avocado oil here, but once we did this cake was SO GOOD.
The cake layers themselves are dairy-free. We choose to frost it with a chocolate buttercream, but if you don’t tolerate dairy you can certainly use a dairy-free chocolate ganache made with coconut milk and dairy-free chocolate to frost your cake.
As we said above, this cake does have nuts. If you’re looking for a nut-free and school-safe cake recipe, go for the two in my cookbook or this July 4th Classic Cake!
Tips Tools Needed to Frost a Cake Like a Pro
It’s not essential to frost the cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!
Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.
Add dry ingredients into wet ingredients and whisk to combine completely.
Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25 minutes, or until a toothpick inserted and removed is clean or any wet cake batter.
Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.
For Buttercream Frosting:
For Buttercream Frosting:
In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.
To Assemble the Cake:
Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.
Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.
Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.
Cake will keep 3-5 days in refrigerator.
You can omit the coffee and substitute in 1/4 cup almond milk or water. Coffee helps bring out the chocolate flavor, but is not essential.
We have a heavy hand when we frost our cakes. If you think you'll want less frosting, swap the recipe with 3 sticks of butter, 1 cup cocoa powder, 4 cups powdered sugar and follow the recipe as stated. If you do end up with leftover frosting, you can freeze it for later use.
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