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Coconut Black Forest Hot Chocolate

Serves 2 | Ready in 5 minutes


    Coconut Black Forest Hot Chocolate

    No week is complete without chocolate. This drinkable dessert gets a ruby tint from cherry juice, which, along with the cocoa powder and dark chocolate, is packed with good-for-you antioxidants.


    The cherry on top

    Sipping this hot chocolate before bed could be your secret to sweet dreams. Cherry juice contains melatonin, an antioxidant that aids in sleep regulation.


    Coconut Black Forest Hot Chocolate


    • 2 cups light canned coconut milk
    • 1/4 cup unsweetened cherry juice
    • 2 Tbsp coconut sugar
    • 3 Tbsp finely chopped or grated vegan dark chocolate
    • 2 Tbsp cocoa powder
    • 2 Tbsp unsweetened toasted coconut chips


    Per serving:

    • calories441
    • protein5g
    • fat31g
    • carbs40g
      • sugar21g
      • fiber6g
    • sodium35mg



    In medium saucepan over medium heat, whisk milk, juice, sugar, dark chocolate and cocoa powder until melted, piping hot and fully combined.


    Whisk to create a few air bubbles, then pour into mugs, top with coconut chips and serve.


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    This recipe is part of the Detox your drinks collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.