Directions

Hot Chocolate:

• Heat soy milk in a saucepan over medium heat or microwave until hot.
• In a blender, combine 1 cup hot soy milk, dark chocolate, pure vanilla, Medjool date, and sea salt. Blend on high for 1 minute (or until chocolate is melted and mixed thoroughly.
• Use a milk frother or whisk to whip up remaining ¼ cup hot soy milk.
• Top hot chocolate with frothed soy milk, chocolate shavings, a drizzle of caramel sauce, and a pinch of sea salt (optional).

Caramel Sauce

• In a small saucepan over medium-high heat, bring sugar and water to a full boil. Prevent sugar granules from collecting on the sides. Avoid stirring.
• Once the entire surface of the sugar is boiling, add the lemon juice. Do not stir.
• Boil for 3 minutes – until the sugar goes from clear to lightly golden.
• Leave the burner on, remove the saucepan from the heat and whisk in 1 tbsp of vegan butter.
• Put back on heat, boil and whisk constantly for 3 minutes.
• Remove from heat and gradually whisk in ¼ cup of soy milk. Cook until it reaches a light caramel colour.
• Transfer saucepan to an ice water bath. Whisk vigorously.
• As the caramel cools it will thicken up, if it starts to get too thick add 1 tbsp of soy milk and continue to whisk. Add more soy milk and whisk if needed.