Thick & Creamy Banana Walnut Hot Chocolate
Meet your new favourite hot chocolate. It’s like banana bread in liquid form. Unlike the typical hot chocolate I grew up with, this one is rich, thick and creamy, almost like a smoothie, and 100% whole food based without any added sweeteners.
Both the banana and oat milk impart a natural delicate sweetness and the walnuts add a deliciously nutty flavour that’s also packed with healthy omega 3 fats. If you like things on the sweeter side, you could add a drizzle of maple syrup, but I find it perfectly sweet enough as it is.
Thick & Creamy Banana Walnut Hot Chocolate
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 10 minutes
- Difficulty Easy
- Servings 1-2
- Diet vegan, gluten free
- Category Beverage
Ingredients:
- 1 Small Banana (70-80g)
- 1/4 Cup (30g) Walnuts, halves or pieces
- 1 Cup (240ml) Oat Milk (more if like it less thick), use certified gluten free if necessary
- 1/2 Tbsp (5g) Cacao Powder
- Pinch of Sea Salt
- 2 Squares Dark Chocolate Bar of choice (at least 85% cacao content)
- Oat milk and chopped dark chocolate bar for topping (optional)
Method:
- Add banana, walnuts, oat milk, cacao powder and sea salt to a high speed blender and blend on high speed until completely smooth.
- Test it for thickness and add more milk if you prefer a thinner hot chocolate.
- Transfer to a small pot and simmer on medium heat, whisking continuously until the liquid is warm, but not boiling.
- Chop the dark chocolate squares and whisk them through the warm mixture until fully melted and combined.
- Return the mixture to the blender and blend again, until frothy.
- If desired, warm the extra oat milk in a clean pot, and froth it with an electronic frothing wand, manual frothing pump or your preferred method to make milk foam.
- Pour the hot chocolate into drinking mugs, and if desired top with milk foam and chopped dark chocolate and enjoy!
Notes
- The hot chocolate thickens as it sits and cools, so you may need to bring a spoon to the party.
- If you don't have a high speed blender, then you may have a hard time getting a perfectly smooth result. If that's the case, you can strain the hot chocolate with a fine mesh strainer to remove any stubborn clumps or banana fibers that don't blend well, before heating it up.
