If you knew Angeline, you would know how particular she is about her food—especially chocolate… her favourite! She fell in love with this unbelievably healthy recipe and began to make it herself on a regular basis when she was 11. I’ve named the recipe after her, in her honour.
Photo by Theresa Nicassio
- 1 cup almond milk or favourite non-dairy milk
- 1 tbs cacao powder, plus a little for garnish
- Up to 1 tsp Chicory-Root Inulin Fiber with Stevia or favourite sweetener, to taste
- ¼ tsp vanilla powder (optional)
- Blend all the ingredients, then heat to the desired temperature. Garnish with a sprinkling of cacao powder.
This beverage is perfect for chilly winter nights snuggling with a good book or loved one or those lazy weekend mornings when you’d love to have some special time enjoying your little ones, when coffee or tea just isn’t their thing. It’s great to have a quick and yummy hot chocolate that your kids can take leadership in preparing if they want, making those precious moments even more special. This recipe was the first that Angeline really learned to read and use. It helped her to learn about fractions, as well as multiplying and dividing, when adjusting the quantities. As the youngest in the family, being able to make something for all of us made her excited and really happy.
Dr. Theresa Nicassio is a registered psychologist (#1541) and author of YUM: plant-based recipes for a gluten-free diet (Sept 2015). Embracing a holistic perspective of health and certified as a gourmet raw food chef, nutrition educator and integrative energy healer, Theresa focuses her time providing psychotherapy to clients in her private practice in Vancouver.
YUM: plant-based recipes for a gluten-free diet (Sept 2015)
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