Eosinophilic Esophagitis Friendly Vegan Frozen Hot Chocolate

Total time30 min

Prep time10 min

Cook time5 min

Eosinophilic Esophagitis Friendly Vegan Frozen Hot Chocolate

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Ingredients

2 servings

2 oz vegan chocolate, finely chopped
Divine Chocolate 70% Deliciously Rich Dark Chocolate, 3 oz Nestle Toll House Organic Allergen Free Dark Chocolate Morsels Simple Truth Organic Semi-Sweet Vegan Chocolate Chips Scharffen Berger 99% Cacao Unsweetened Baking Portions Dark Chocolate Scharffen Berger Dark Chocolate, Fine Artisan, Unsweetened
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1 cup dairy free milk, divided
2 tbsp unsweetened cocoa powder
2 tbsp organic cane sugar
¼ tsp vanilla extract
1 pinch salt
2 cups ice cubes

For serving

½ cup coconut whipped cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp vegan chocolate, shaved or grated, for garnish (optional)

Instructions

1
Combine the chopped vegan chocolate, 1/4 cup of the dairy free milk, cocoa powder, organic cane sugar, and salt in a small saucepan over medium-low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth and uniform, about 3–4 minutes. Remove from heat and stir in the vanilla extract.
2
Pour the chocolate mixture into a shallow bowl or container and place in the freezer for 15 minutes, until cooled and slightly thickened but not frozen solid.

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