Hot chocolate with whipped coconut cream

On a cold winter morning sipping on a cup of hot chocolate is cosy and fulfilling. No need to deny yourself of that despite having taken dairy and sugar out of your diet. I find using a caramel stevia to make the drink tastier make a lot of difference. I use it often when baking as well.


40 g chocolate (85-100%)

2 cups oat milk

7 drops caramel stevia, from Good Good

2 drops chocolate stevia, from Good Good (optional)

1/2 tsp pure vanilla powder, from Rapunzel

1/4 tsp salt

1/2 tbsp cocoa butter, if the 100% chocolate is used. Otherwise you can skip it.

whipped coconut cream 

The recipe is sponsored by Good Good and Rapunzel.


Melt the chocolate in a small sauce pan on low heat (and the cocoa butter if you’re using 100% chocolate)

Poor in the oat milk and heat to boiling point. Stir the whole time. You can also use almond milk, but I prefer oat milk.

Add in the stevia drops, vanilla powder and salt.

This hot chocolate is medium strong. Some might want to have the chocolate taste stronger and if so, use more chocolate. That’s all 🙂

Nice to spoon some whipped coconut cream over the hot chocolate. 

The recipe is sponsored by Good Good and Rapunzel.

This website and all its content is owned by Sigridur Petursdottir. The recipes on are for personal use only. It’s perhibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on