This vegan frozen hot chocolate is thick, frothy, and of course chocolate-y. You can serve it plain or with some shaved chocolate and/or coconut whipped cream. For a nice little extra touch, you can also pre-dip all your glasses in chocolate and store them in the fridge until you're ready to serve.
Mix the cacao powder with a tiny bit of almond milk, creating a thin paste (to help the cacao powder dissolve properly).
Add all the cashew milk, dark chocolate, and cacao paste into a small saucepan and warm it up over medium heat. Continue stirring the mixture until the chocolate has completely melted.
Place the chocolate mixture into the refrigerator to cool completely.
Transfer the cooled chocolate mixture in a high speed blender along with the Medjool dates and cashew milk ice cubes and blend until smooth. The frozen hot chocolate should be thick, but pourable. If it's too thick, add more milk. If it's too thin, add more milk ice cubes.
If you want to add a little bit more texture to the frozen hot chocolate, slowly pour some melted dark vegan chocolate into the frozen hot chocolate as it's blending. The melted chocolate will set into snappy ribbons, which will then break into chips.
Pour into glasses and top with shaved chocolate or coconut whipped cream if desired. Serve immediately.
*You can use any plant-based milk you like, but I prefer cashew milk because its flavor profile is very mild. It's a a little sweet, and only a little bit nutty. Other plant-based milks are certainly an option, but most of them come with their peculiarities. Almond milk tastes exceptionally nutty, soy milk tastes too beany, and coconut milk tastes like a sweet, floral tropical island. Rice milk would probably be the best alternative, but I would still blend it with some cashews to add creaminess.