Sometimes a hot chocolate is enough to curb those sweet cravings without indulging in a big bar of chocolate, but what do you do if you need a vegan dairy-free hot chocolate which won’t spike blood glucose levels with gestational diabetes?
It’s all about using the right plant-based milk; unsweetened almond, hazelnut, soya, coconut, or hemp seed are all good options which aren’t high in carbs.
Avoid using oat and rice milks which contain higher amounts of carbs, less protein, and can spike blood glucose levels high
The key to this hot chocolate is using a good quality COCOA, as opposed to a drinking chocolate. My favourite is Green & Black’s Organic COCOA (not their drinking chocolate). Paired with almond milk and you can also top with a whipped plant-based cream, such as coconut, or soya, which contains no added sugars, this makes for a MUCH lower carb hot chocolate compared to a drinking chocolate like Highlights or Options hot chocolate.
If you need extra sweetness, opt for a natural sweetener such erythritol or xylitol which will not raise blood glucose levels, or leave a bitter aftertaste. I recommend NKD Living erythritol, which is better for those who have digestive sensitivities such as IBS.
- 1 heaped tsp Green & Black's Cocoa
- 200 ml plant-based milk unsweetened almond, coconut, hazelnut, soya, or hemp seed
- xylitol or erythritol sweetener (optional) to taste
- plant-based cream (optional) coconut, or almond, to your liking
- Mix a heaped teaspoon of cocoa with some cold water or milk to form a smooth paste
- Heat the milk in a pan or microwave to a simmer, but remove from the heat before it boils
- Pour the hot milk into the chocolate paste and mix well
- Taste and add sweetener as desired
- Top with plant-based cream as desired
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used