The Very Best! The Ultimate 6 Dairy-Free Chocolate Recipes Ever Eaten!

To find out why you should drink NoWay Hot Chocolate for all of your Dairy-Free Chocolate Drinking Delight's - this is why!

Read -

Top No.1 New Decadent Gut Friendly & Healthy Hot Chocolate

Now for the Ultimate Recipes -

If you don't try these delicious, healthy and dairy-free hot chocolate recipes, you will never know the true benefits of this delight!

1. HOT CHOCOLATE POPCORN CRACKLES

This is the Kids Favourite Chocolate Treat!

Serves: 8 

Prep: 5 minutes 

Freeze: 1 hour

Ingredients:

• 3 cups natural salted popcorn
• 4 scoops NoWay Hot Chocolate
• 1 tbs shredded coconut
• 2 tbs coconut oil
• 3 tbs tahini
• 3 tbs maple syrup
• 1 tsp vanilla extract

Method:

1. Prepare patty cases into a muffin tray – to hold the cases in place.
2. In a large bowl add popcorn, hot chocolate, coconut and mix together.
3. In a small saucepan over low heat, melt together coconut oil, tahini, maple syrup, and vanilla extract and stir well.
4. Once combined pour the wet mixture over popcorn mix and combine well until evenly coated.
5. Spoon even amounts into each patty case and place them in the freezer to set for 1 hour.
6. Store in an airtight container in the fridge.

Enjoy! 

Macros Per Serve: 

• Calories: 192
• Net Carbs: 10g
• Fat: 12g
• Protein: 7g

2. HOT CHOCOLATE MINI MUFFINS

For that afternoon snacking treat!

Serves: 12 

Prep: 5 minutes 

Cook: 25 minutes

Ingredients:

• ½ cup almond meal
• ½ cup gluten-free plain flour
• 2 tbs raw cacao powder
• 4 scoops NoWay Hot Chocolate
• ¼ cup coconut sugar
• 1 tsp baking powder
• Pinch of salt
• 2 eggs
• ¼ cup preferred milk
• Choc chips (optional to decorate)

Method:

1. Preheat the oven to 180C. Grease/line mini muffin tray (can use regular-sized muffin tray).
2. In a large bowl mix together all dry ingredients, except chocolate chips.
3. In a separate bowl whisk together eggs and milk.
4. Pour wet mixture into dry ingredients and combine well.
5. Scoop mixture into each muffin hole. Top with choc chips on each muffin if desired.
6. Bake for 20-30 minutes. Remove from the oven and allow to cool in the tin for 5 minutes. Remove from tin and allow to cool completely on a wire rack.
7. Store in an airtight container and enjoy as desired.

Enjoy! 

Macros Per Serve: 

• Calories: 113
• Net Carbs: 11g
• Fat: 4g
• Protein: 6g

3. DECADENT DREAMY HOT CHOCOLATE TRUFFLES

For when you are in the party mood!

Serves: 16 

Freeze: 3 hours

Ingredients:

• ½ cup hazelnut butter
• 4 scoops NoWay Hot Chocolate
• ¼ cup almond meal
• 2 tbs maple syrup
• 2 tbs cacao powder
• 2 tbs coconut oil
• Pinch of salt
• Optional – 70g Dark chocolate, melted

Method:

1. Combine all ingredients in a large mixing bowl, except chocolate, and stir until well combined.
2. Place mixture in the fridge for 30 minutes to harden up slightly.
3. Once the mixture is hard enough to hold form, spoon 1 tbs of mixture and roll into a ball. Repeat with the remaining mixture.
4. Set in the freezer for a minimum of 2 hours. Once set, coat in dark chocolate and return to the freezer for a further hour.
5. Store in an airtight container and enjoy as desired!

4. DECADENT HOT CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE

The perfect treat when entertaining!

Serves: 16 

Prep: 5 minutes 

Cook: 15-20 minutes

• 1 cup almond meal
• 1 tbs coconut flour
• 2 tbs raw cacao powder
• 5 scoops NoWay Hot Chocolate
• 1 tsp baking powder
• Pinch of salt
• 2 eggs
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract
• Extra dark chocolate for drizzle on top.

Ingredients:

Chocolate Ganache - 

• 2 tbs coconut oil, melted
• ¼ cup tahini
• 1 tbs maple syrup
• 2 tbs cacao powder

Method:

1. Preheat the oven to 180 C. Line/grease a rectangle baking dish.
2. In a large bowl place all dry ingredients and stir together.
3. In a separate bowl whisk together eggs, coconut oil, maple syrup, and vanilla extract.
4. Pour wet mixture into dry ingredients and combine well.
5. Transfer to a baking dish and spread evenly. Bake for 15-20 minutes or until golden on top.
6. Once cooked, allow to cool in the dish for 5 minutes, then transfer to a wire rack to cool.
7. Place all ganache ingredients into a small bowl and mix together until smooth.
8. Spread ganache over brownie slab and sprinkle with sea salt if desired. Slice into squares and enjoy!

Macros Per Serve: 

• Calories 165
• Net Carbs 5g
•  Fat 12g
• Protein  7g

5. HOT CHOCOLATE MUG CAKE

The cake you need when you think you shouldn't!

Serves: 1 

Prep: 5 minutes 

Cook: 20 mins oven/1 min 30-sec microwave

Ingredients:

• 1 egg
• 1 tbs preferred milk
• 2 tsp Maple Syrup
• 2 scoops NoWay Hot Chocolate
• 2 tbs almond meal
• 1 tbsp Cacao powder
• ½ tsp baking powder
• Optional extras:
• Dark chocolate
• Peanut butter
• Raspberries

Method:

1. Preheat the oven to 180C. Grease ramekin/mug with a small amount of coconut oil.
2. In a small mixing bowl whisk egg and milk together. Add maple syrup, hot chocolate, almond meal, cacao powder, and baking powder (omit baking powder for microwave version).
3. Pour into the prepared mug or ramekin and bake in the oven for 20 minutes or cook in the microwave for 1 min 30 secs.
4. Remove from the oven/microwave and enjoy while warm!

Note: If adding extras – halfway during cooking time add in optional extras by pushing into the semi-formed cake and return to cook.

Macros Per Serve: 

• Calories  293
• Net Carbs 14g
• Protein 16g
• Fat 22g

6. HOT CHOCOLATE MINT SLICE

Just perfect for that After Dinner treat with your cup of tea!

Using their newest flavour of Noway Hot Chocolate - Choc Mint.

Ingredients:

Base - 

• ¾ cup almond meal
• ½ cup shredded coconut
• 2 tbs cacao powder
• 4 scoops NoWay Hot Chocolate - Choc Mint
• 2 tbs maple syrup 2 tb coconut oil,
• melted Pinch of salt Filling:
• 200g coconut milk solids (can refrigerated overnight, use firm coconut at top)
• 80g preferred white chocolate Chocolate:
• 80g dark chocolate melted
• Add extra peppermint oil or Amperage if desired.

Method:

1. Line a square tin with baking paper.
2. Place all ingredients for base in a food processor and combine together until a coarse sticky mixture has formed. Add 1-2 tbs of water if necessary.
3. Spread mixture into square tin evenly, pushing down to compact. Place in the freezer.
4. To make the filling, melt white chocolate over a double boiler. Once melted, remove bowl from heat. Add coconut cream to a blender and pour in melted chocolate, blend until smooth and creamy.
5. Pour filling mixture over base and return to the freezer to set for a minimum of 6 hours.
6. Once set, pour over melted chocolate and return to the fridge to set.
7. Slice with a hot knife and enjoy! 

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