“Midnight Dream” Vegan Chocolate Mocktail

Discover a decadent vegan chocolate mocktail recipe that captures the essence of Parisian nights and takes dessert indulgence to new heights.

🕒 30 seconds for prep, 5 minutes for cook, 5 minutes for total

🍽 Servings: 4

🔥 Difficulty: Easy

🌎 Cuisine: French

Allergens

None

3. Almond Milk (1 cup) 4. Dark Chocolate (2 ounces, finely chopped) 5. Coconut Cream (1/2 cup) 6. Vanilla Extract (1 teaspoon) 7. Agave Nectar (4 tablespoons) 8. Cocoa Powder (1 tablespoon) 9. Ice Cubes (1 cup)

In a saucepan, gently warm the almond milk over low heat until it's steamy but not boiling.
Remove from heat and add finely chopped dark chocolate, stirring until completely melted and smooth.
Stir in coconut cream, vanilla extract, and agave nectar until fully combined.
Pour the mixture through a fine mesh strainer into a blender, then add cocoa powder. Blend until smooth and creamy.
Divide ice cubes evenly among 4 glasses, pouring the chocolate mixture over them to fill each glass.

For an extra touch of sophistication, use a dark-colored glassware to showcase the rich color of the mocktail.

This recipe is easy to scale up or down according to the number of servings needed.

For a nut-free version, use almond milk and substitute coconut cream with equal parts of coconut milk.

This mocktail can also be made as a hot chocolate by heating the mixture to serving temperature without blending.

The chocolate sauce can be prepared in advance and stored in the refrigerator for up to 2 weeks, making it an effortless dessert option.

Store any leftover almond milk or coconut cream in a sealed container in the refrigerator.

Almond milk and coconut cream can be stored up to 7 days.

Place a single, delicate chocolate curl on top of each glass to add an artistic touch.

(Per serving) 340 calories, 23g fat, 36g carbohydrates, 5g protein.