Vegan Hot White Chocolate

Step 1

Soak the milk ingredients (the water, cashews, almonds, oats and dates) at least 8 hours. I like to toss everything in my Vitamix before I leave the house for work.

Step 2

After it's soaked, blend well. Put a fine mesh strainer over a saucepan and strain the milk mixture to remove the sediment.

Step 3

Please note that you should have pulp left over. You can use this in a baked good or your morning bowl of oatmeal.

Step 4

Add the cacao butter, vanilla (either scraped or extract) to the saucepan. If you didn't use dates earlier, now is the time to add your sweetener.

Step 5

I used 2 tablespoons sugar in one batch, dates in another and monk fruit in the last. They all worked well and you will be able to add more later if it's not sweet enough for you.

Step 6

Heat over medium heat whisking all the time. First the cocoa butter will melt and cover the top of the mixture like an oil slick. Don't panic - this is supposed to happen.

Step 7

Keep whisking and the oil will incorporate and the oats in the milk will begin to thicken ever so slightly.

Step 8

It's a fine line between making it just right and cooking it too long until it looks like gravy. It is tasty gravy, so if that happens just whisk in some nondairy milk you have hiding in the fridge.

Step 9

I like to take it off the heat as soon as the oil droplets disappear (this takes between 5 to 10 minutes), but still whisking a minute more. If it doesn't thicken up enough put it back on the heat for another minute or so.

Step 10

I've made this thick like a liquid truffle or French hot chocolate and I like it that way. It will continue to thicken, so err on the side of thinness.