Feel Good Hot Chocolate

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Mugs of Vegan Hot Chocolate topped with coconut whipped cream and shaved chocolate

Who’s ready for ultra-cozy vibes? (Hand raised!)

This easy hot chocolate recipe requires just 7 ingredients and 15 minutes to make.

While I have a more basic Vegan Hot Cocoa, I wanted to elevate it to include maca powder (where the feel-good vibes come in) and ensure it was naturally sweetened.

Cinnamon sticks, maple syrup, cacao butter, coconut milk, carob powder, cocoa powder, and maca for making our Feel Good Vegan Hot Chocolate

It starts with making our own chocolate base with cocoa butter, cacao powder, and a little carob powder, which intensifies the chocolate flavor and adds a little natural sweetness.

Whisking together warmed cocoa butter, cacao powder, and coconut milk for Vegan Hot Chocolate

Next comes coconut milk, maple syrup for a little added sweetness, cinnamon for warmth, and sea salt to bring out the sweetness.

Then comes maca powder, which is an adaptogen rich in minerals like calcium, potassium, iron, and zinc. It also helps boost mood, balance hormones, and support the thyroid. It tastes like something between caramel and honeycomb. In other words, I’m obsessed.

Spooning coconut whipped cream onto Vegan Hot Chocolate with maca

Once everything is mixed and hot, it’s time to serve! Enjoy as is or elevate it even more with homemade coconut whipped cream and more cacao powder.

Sprinkling sifted cocoa powder onto the coconut whipped cream layer of Feel Good Vegan Hot Chocolate

I hope you all LOVE this hot chocolate! It’s:

Naturally sweetened
Surprisingly healthy
& So tasty

This is the perfect hot cocoa for chilly evenings spent inside. You can even make it in advance and heat it up on the stovetop as needed.

If you’re into warming, cozy drinks, also be sure to check out our 5-Minute Vegan Golden Milk, Easy Vegan Chai Latte, Best Vegan Matcha Latte, Healing 3-Ingredient Turmeric Tonic, and Apple Cider Rooibos Hot Toddy.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers!

Close up shot of comforting Feel Good Vegan Hot Chocolate

Feel Good Hot Chocolate

Insanely rich, delicious, refined-sugar-free vegan hot chocolate infused with real cocoa butter, cacao powder, and maca powder for serious feel-good vibes. Just 7 ingredients required!
Author Minimalist Baker
Spooning coconut whipped cream onto Vegan Hot Chocolate
4.87 from 15 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (mugs)
Course Beverage, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 5 Days



  • 3 Tbsp cocoa butter* (chopped // food-grade)
  • 1/4 cup unsweetened cacao (or cocoa) powder (sifted)
  • 1 Tbsp carob powder (optional // sifted // adds richer chocolate flavor)
  • 2 1/2 cups canned light or homemade coconut milk (divided // or sub other milk // subbing full-fat coconut milk will yield creamier hot cocoa)
  • 1 dash ground cinnamon
  • 1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
  • 1 pinch sea salt
  • 2 Tbsp maple syrup (or sub stevia or coconut sugar or blend the mixture with dates then strain)

FOR SERVING optional


  • Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml as recipe is written // if adjusting batch size, use 1/5 of the total coconut milk) coconut milk. Whisk occasionally to melt until well combined.
  • Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
  • Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining coconut milk (2 cups or 480 ml as recipe is written), and whisk to combine. Cook over medium heat until just beginning to bubble.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
  • Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
  • Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.



*In place of cocoa butter you could also sub naturally-sweetened vegan dark chocolate, such as Eating Evolved brand. Just scale back on sweetener elsewhere in the recipe to compensate. I used cocoa butter to keep this recipe naturally sweetened.
*Nutrition information is a rough estimate calculated without optional ingredients or toppings.

Nutrition (1 of 2 servings)

Serving: 1 mug Calories: 315 Carbohydrates: 26.1 g Protein: 2.9 g Fat: 26.1 g Saturated Fat: 15.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 150 mg Fiber: 4.1 g Sugar: 15.1 g

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My Rating:

  1. Kristen says

    Hi! I of made this in my slow cooker and it was delicious! I just through all the ingredients in, put it on high, and whisked it a few times to get the cocoa butter and the coconut milk to come together. Loved and and would absolutely make it again!

    One thing—you mention vanilla in the blog post but I don’t see it listed in the ingredients. How much vanilla did you add?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen, Thank you for the lovely review and for sharing your slow cooker method! We ended up leaving out vanilla, but you could add 1 teaspoon!

  2. Sherry says

    I’ve made this several times. I had to order cocoa butter, carob powder, and maca powder in order to be able to make it, and it took me a while to decide if I wanted to invest that kind of $ just to make cocoa, but I finally decided to go for it. It IS WORTH IT. Very good, very smooth, very rich, VERY YUMM.

    I had never had maca before, what a lovely ingredient!

    As always, thanks for the great recipes and interesting discussions.

    Happy New Year!

  3. Jessica G says

    Followed the recipe almost exactly except I also added in a teaspoon of cordyceps mushroom powder along with the maca. I used Forager coconut cashew milk. It came out smooth with just the right amount of richness. Just what I was looking for. A really nice hot chocolate, easy and special too!

  4. Rupini says

    My experience with heating coconut milk is that it curdles! So i am afraid to try this..! Does anyone have any tips?

  5. Terra says

    Holy moley this was super rich! I would thin this out if I make it again. No one finished their mugs on Christmas morning!

  6. Marie Awn says

    I made this fancy hot cocoa earlier this evening and seriously guys…it’s freaking awesome. My husband said it’s the “best hot chocolate I’ve had in my life.”
    I didn’t have cocoa butter or carob powder so I used dairy free semi-sweet chocolate chips instead and I just omitted the carob powder altogether.
    Also if you can, please make the coconut whip. The cold whipped cream on top of the steaming hit chocolate is perfection in a cup!
    Thanks for always posting the best recipes just in time for cozy, special nights!
    Happy holidays!

  7. Claire says

    I made this without the carob, and swapped half the coconut milk for oat milk. I sweetened it with a few drops of liquid stevia and it tasted amazing! Super chocolatey and rich. Love it – definitely making this one again. :)

  8. Abdel says

    This was great, even though I didn’t have maca or corab! I added a teaspoon of instant coffee and a bit more salt which really enhanced the chocolate flavour.

  9. Becky Leff says

    This is so delicious! And I felt good after drinking it – maybe the maca and cacao? FYI for all the readers asking, I found cocoa butter in the baking section at Whole Foods.

  10. Edith says

    I have been wanting to make this since the recipe was posted. Finally gathered all the ingredients and in honor of my 7 month anniversary of a fully plant based diet I made this warm and cozy drink for my daughter and I. Absolutely divine!!

  11. Danelle says

    Delicious. Lots of cafein though. I made it after dinner and it kept me up to 2am fully awake. I am not used to having matcha though. Yummy though.

  12. Lucia Mihalikova says

    Hi there,

    I tried to make this heavenly-looking hot chocolate but mine was just too oily. Could you please help with this? It actually got to be oily when the cocoa butter melted. However, if I look at your video, there is no oil in the pan. Many thanks!

    Kind regards,


    • Denise says

      I’m not positive this will work, but pretty sure. If you put it in a blender after it’s all mixed, the oil will emulsify and be throughly mixed in and it should become creamy. I do this with my coffee and coconut oil.

  13. Olga Vinnikova says

    Hello Dana,

    I didn’t get how much coconut milk I need 2 1/2 cups or 960 ml? 960 ml is about 4 1/2 cups. Or I need 2 1/2 cans? Thanks. Olga

  14. Claire @ TallGirlBigWorld says

    Okay, I think you sold me on maca powder! I just might have to break down and buy some; it sounds delish!

  15. Cassie Thuvan Tran says

    Looks great for V-Day! I really want to try using a vegan dark chocolate to substitute for the cocoa butter. Enjoy!

  16. David Di Pardo says

    This looks so good! What brand do you use to make the coconut whipped cream? I’ve tried Trader Joe’s new coconut cream formula and its thick out of the can at room temperature but separates badly when I chill it over night… Tired beating it and all the water came out leaving a curdled mess…

  17. Abbey says

    Do you use the gelatinized or raw maca powder from the amazon link? I have some raw maca powder from another brand and its aftertaste is QUITE gross so I never use it!

  18. Patti Pierce says

    Dana, do you have a recipe for making a dry vegan cocoa mix?
    I have been looking forever it seems.
    Your recipes are awesome, especially your cheeses!
    Thanks, Patti

  19. Jeanan says

    Creamy, rich and satisfying! I love that I can still have thick hot chocolate without heavy cream! I made this in the evening so I avoided the maca (it perks me up). I used regular coconut milk since I didn’t have light.

  20. Rachel says

    Delicious! After waiting outside in the cold for my bus, this was the perfect afternoon pick-me-up! I’m not vegan, so I actually used a mix of coconut milk and cow milk (and honey to sweeten).

  21. Beth says

    Wow, thanks for looking out for my mind and spirit in addition to my body! This is exactly the centering sweet treat I’ve been looking for!

  22. Bekah says

    Do you have a link to the stevia you use? I’m never sure if I should use powder or liquid and what the measurement equivalents are.

  23. Tammy Thiele says

    I’ve been wanting a cocoa recipe using cacao powder and knew you would come to the rescue! Looking forward to trying this!

  24. Cathleen says

    This is fate?. I just bought carob powder and maca powder for the first time to try your carob bar recipe. I looked for a hot chocolate with carob powder because I’m trying to cut out sugar. I found one that was okay. And now here is Minimalist baker to the rescue! I always go to your site first when looking for meal ideas. Thank you so much for freely sharing. I can’t wait to try this recipe!

    • Nicole says

      Amazing! You are so inspiring. This video made the hot chocolate look like you were crafting a beverage for good night in. I am hooked and will be making this to fight the rainy weather in Portland. Thanks for having such a wonderful website. I truly love making all of your recipes. Nicole L.

    • Nicole says

      Amazing! You are so inspiring. This video made the hot chocolate look like you were crafting a beverage for good night in. I am hooked and will be making this to fight the rainy weather in Portland. Thanks for having such a wonderful website. I truly love making all of your recipes. Nicole L.