Maca Hot Chocolate Bombs
Gluten-Free, Vegan, Serves 6
Ingredients:
For the chocolate shells:
- 2 cups dairy-free dark chocolate chips
- 1 tablespoon maca powder
For the hot chocolate filling:
- 2 cups powdered coconut milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1/4 tsp maca powder
- Pinch of cinnamon
- 2 tablespoons maple syrup powdered
- 1/2 cup collagen peptides
For decoration:
- Vegan marshmallows
- Crushed nuts
- Shredded coconut
Directions:
In a heatproof bowl, melt the dairy-free dark chocolate chips in the microwave in 30-second intervals, stirring between each interval until fully melted. Stir in the maca powder until well combined. Using a spoon or a small pastry brush, coat the cavities of a silicone mold with the melted chocolate mixture, making sure to cover the bottom and sides evenly. Place the mold in the refrigerator for about 10 minutes to allow the chocolate to set. Once the chocolate shells have hardened, carefully remove them from the mold and set them aside. To make the hot chocolate filling, combine all the dried ingredients in a bowl and mix well. Feel free to add some of the marshmallows to the cocoa powder mixture. Then pour it into the chocolate shells, filling each cavity almost to the top. If desired, add a few vegan marshmallows, crushed nuts, or shredded coconut on top of the hot chocolate filling. Once all the chocolate shells are filled, gently reheat the remaining melted chocolate mixture and use it to seal the bombs by spreading a thin layer of chocolate around the rim of one shell and then pressing another shell on top. Place the filled chocolate bombs in the refrigerator for about 10 minutes to allow the chocolate to set and the bombs to fully harden. To enjoy, simply place one chocolate bomb in a mug and pour hot dairy-free milk over it. Stir until the chocolate shell melts and the hot chocolate filling is fully mixed.
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