Vegan Pumpkin Spice Hot Cocoa

Vegan and perfect for getting your #basicbitch on - natural ingredients, no added fat, and no refined sugar. 

This hot cocoa is so thick you nearly have to drink it with a spoon.  It has a hint of pumpkin flavor but not much, that addition just contributes to the texture which is decadent and  creamy. On top of the ingredients below I think ginger, cardamom and turmeric would make wonderfully belly-healing additions to this tasty little beverage. You could also whip up a coconut cream if you want to be real bad. 


  • 1 Cup Pumpkin Puree (I used canned)
  • 3-4 cups Unsweetened Almond Milk
  • 1/2 Cup High-Quality Cocoa Powder (or sub Cacao if you're nasty...not actually nasty, more like indulgent, you know what I mean, Ms. Jackson)
  • 12-20 Dates (Add more depending on how sweet you want it, you can also sub dates for coconut sugar, maple syrup or another sweetener to taste but I do think the date texture has something to do with the thickness of your end product)
  • 2 tbsp pumpkin spice (optional)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Maple Syrup to top

  1. Add the pitted dates and a few splashes of almond milk, pulse until smooth
  2. Add 2 cups almond milk, all of the pumpkin, coco power and spices to the blender and blend until smooth (you may have to scrape down the sides at least once)
  3. At this point, TASTE your little potion to determine if you want to add any additional chocolate, spices, sweetness, etc.
  4. Add the blender mix to a sauce pan (minus the blade) and add more almond milk til you reach your desired texture keeping in mind that the mixture will thicken slightly when cooking (I added about 1 cup)
  5. Heat on medium heat til your hot chocolate starts to bubble and thicken slightly, 5-10 minutes
  6. Ladle into mugs and top with maple syrup, coconut whipped cream, cacao nips or whatever else your cute little head dreams up.

Serves 4-6.