Made with homemade toasted coconut macadamia milk, this healthy and nourishing hot chocolate recipe is the most delicious hot chocolate – ever.

It’s also chalk-full of real food ingredients, such as cacao powder, coconut flakes, dates, and macadamia nuts.

Macadamia nuts have a subtly sweet, buttery taste that blend effortlessly into creamy nut milk. Like other nuts, macadamia nuts are rich in healthy fats, nutrients, antioxidants, and beneficial plant compounds. Notably, macadamia nuts are a good source of manganese and thiamine and also contain copper, magnesium, iron, vitamin B6, and fiber.

Macadamia nuts are rich in antioxidants, noted to protect cells against oxidative damage and stress. In fact, macadamia nuts have the highest amount of flavonoids (an antioxidant) of all tree nuts, according to this 2011 study.

Loaded with healthy fats, macadamia nuts are beneficial for heart health, hormone health, and energy levels. Various studies have associated the healthy monounsaturated fatty acids in macadamia nuts to lower unhealthy levels of LDL cholesterol and significantly reduce markers of inflammation. The later study published in Lipids notes, “This study demonstrates, for the first time, that short-term macadamia nut consumption modifies favourably the biomarkers of oxidative stress, thrombosis and inflammation, the risk factors for coronary artery disease, despite an increase in dietary fat intake.” Just another example of how eating healthy, nourishing fats do not correlate with body fat.

Macadamia nuts are combined with coconut flakes and toasted to golden, sweet perfection. We then transfer them to a blender with water, dates (for rich, natural caramel-like sweetness), vanilla, sea salt and cinnamon. When blended, this toasted coconut macadamia milk is SO frothy, creamy and delectable. If you don’t choose to make this milk into hot chocolate, it’s absolutely delicious in a variety of other uses including:

Coffee and lattes
Matcha and tea
Granola
Smoothies (especially chocolate ones!)
and sipped by the glass!

Toasted Coconut Macadamia Hot Chocolate

Prep time: 10 minutes

Ingredients:

Toasted Coconut Macadamia Milk

1 cup unsweetened coconut flakes
1 cup raw macadamia nuts
6 cups filtered water
2 medjool dates, pits removed
1 tsp. vanilla extract
¼ tsp. cinnamon
¼ tsp. sea salt

Toasted Coconut Macadamia Hot Chocolate

2 Tbsp. cacao powder
2 Tbsp. maple syrup
½ cup coconut whipped cream, to garnish (optional)

Directions:

1. Prepare the toasted coconut macadamia milk first. Add coconut flakes and macadamia nuts to a dry skillet over medium-high heat. Toast coconut flakes and macadamia nuts for 2-4 minutes, shaking the skillet often to redistribute. Remove skillet from heat as soon as coconut flakes begin to turn golden brown.
2. Add toasted coconut flakes and macadamia nuts to a high-speed blender along with water, dates, vanilla, cinnamon, and sea salt. Blend on highest speed for 3-5 minutes, or until nuts are completely broken down and milk is frothy.
3. Carefully pour milk through a nut milk bag (or clean tee shirt) and into a large bowl. Transfer milk to a large glass jar to store.
4. To make hot chocolate: add 2 ½ cups toasted coconut macadamia milk to high-speed blender along with cacao powder and maple syrup. Blend on highest speed for 1-2 minutes until mixture is warm and completely creamy. Pour into two mugs and top with coconut whipped cream, if desired. Enjoy!

Notes:

-Toasted coconut macadamia milk will keep in an airtight jar in the refrigerator for up to 5 days. Shake well before using, as the milk separates in the fridge.